Description
A rich and moist cake made with dates and walnuts, sweetened with treacle.
Ingredients
Scale
- 200g pitted dates, chopped
- 100g walnuts, roughly chopped
- 250g all-purpose flour
- 200g brown sugar
- 100g unsalted butter, softened
- 2 large eggs
- 200ml milk
- 100g treacle (or dark molasses)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a 9-inch round cake tin with parchment paper.
- In a small bowl, combine the chopped dates with a tablespoon of flour.
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In another bowl, whisk together the remaining flour, baking powder, baking soda, ground cinnamon, and salt.
- In a separate bowl, combine the milk and treacle until well mixed.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and treacle mixture.
- Gently fold in the floured dates and chopped walnuts.
- Pour the batter into the prepared cake tin and smooth the top. Bake for 45-50 minutes.
- Once baked, cool the cake in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or drizzle with additional treacle.
Notes
- Sprinkle some chopped walnuts on top before baking for extra texture.
- Store in an airtight container for up to a week.
- It tastes better the next day as the flavors meld.
- Pair with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Date & Walnut Treacle Cake, dessert, cake, baking