Mary Berry Date and Walnut Cake

Mary Berry’s Date and Walnut Cake is a moist, nutty, and flavour-packed loaf that’s perfect for tea time or as a light dessert. The sweetness of the dates pairs beautifully with the crunch of walnuts, while the soft sponge makes every bite comforting and satisfying.

This recipe is simple to make, yet it produces a cake that feels indulgent and timeless.

What is Mary Berry Date and Walnut Cake?

Mary Berry’s Date and Walnut Cake is a traditional British bake made with chopped dates and walnuts mixed into a light sponge batter. Often baked in a loaf tin, it’s soft, nutty, and slightly sticky thanks to the dates, with a crunchy contrast from the walnuts. This cake has been a tea-time favourite for generations and showcases Mary Berry’s love for simple yet flavourful bakes.

Try Other Mary Berry Cake Recipes

• Mary Berry Dundee Cake
• Mary Berry Seed Cake
• Mary Berry Boiled Fruit Cake
• Mary Berry Lemon Victoria Sponge

Why This Recipe is Worth Trying

• Classic flavours – Sweet dates and earthy walnuts create a perfect pairing.
• Moist and tender – Dates naturally keep the cake soft.
• Simple method – Straightforward baking steps.
• Perfect for teatime – Ideal with a cup of tea or coffee.
• Freezer-friendly – Can be baked ahead and stored.

Essential Ingredients to Make Mary Berry Date and Walnut Cake

• 175g self-raising flour
• 150g stoned dates, chopped
• 100g walnuts, chopped
• 150g butter, softened
• 125g light brown sugar
• 2 large eggs
• 2 tbsp milk
• 1 tsp baking powder
• ½ tsp mixed spice (optional, for warmth)

Handy Kitchen Tools for Best Results

• 2lb loaf tin, lined with baking paper
• Mixing bowls
• Electric whisk or wooden spoon
• Measuring scales
• Cooling rack

Step-by-Step Guide to Making Mary Berry Date and Walnut Cake

Step 1: Prepare the loaf tin

Preheat oven to 180°C (160°C fan). Grease and line a 2lb loaf tin with baking paper.

Step 2: Cream butter and sugar

In a bowl, beat butter and sugar together until pale and fluffy.

Step 3: Add eggs and milk

Beat in the eggs one at a time, adding a little flour if the mixture begins to curdle. Stir in the milk.

Step 4: Fold in dry ingredients

Sift in flour and baking powder, then fold gently. Add dates, walnuts, and mixed spice if using.

Step 5: Bake the cake

Spoon batter into the prepared loaf tin. Bake for 45–50 minutes, or until golden and a skewer inserted into the centre comes out clean.

Step 6: Cool and serve

Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Serve plain or lightly dusted with icing sugar.

What I Got Wrong (And How I Fixed It)

• Used whole dates – They sank to the bottom. Chopping them evenly solved the problem.
• Didn’t chop walnuts small enough – Made slices hard to cut. Smaller pieces worked better.
• Overbaked slightly – Left the cake dry. Reducing bake time by 5 minutes kept it moist.

Healthier Ways to Make Mary Berry Date and Walnut Cake

• Replace butter with olive oil spread for a lighter option.
• Swap light brown sugar for coconut sugar or honey.
• Use wholemeal self-raising flour for added fibre.
• Reduce sugar slightly as dates provide natural sweetness.

Ingredient Substitutions for Mary Berry Date and Walnut Cake

• Walnuts → Pecans, hazelnuts, or almonds.
• Dates → Figs, apricots, or prunes.
• Mixed spice → Ground cinnamon or nutmeg.
• Self-raising flour → Plain flour plus 1 tsp baking powder.

Pairing Ideas: What to Serve With Date and Walnut Cake

• A cup of tea or coffee – The classic pairing.
• Spread with butter – A simple and delicious option.
• Clotted cream – For a more indulgent treat.
• Fresh fruit – Balances the sweetness.
• Warm custard – Turns it into a dessert.

Expert Tips for Date and Walnut Cake Success

• Chop dates finely – Ensures even distribution.
• Toast walnuts lightly – Enhances their flavour.
• Line the loaf tin well – Prevents sticking.
• Test early for doneness – Avoids overbaking.
• Cool before slicing – Keeps the cake from crumbling.
• Freeze in slices – Convenient for tea-time portions.

Creative Ways to Customize Date and Walnut Cake

• Add orange zest for brightness.
• Mix in chocolate chips for extra indulgence.
• Drizzle with a coffee glaze for a twist.
• Add a layer of cream cheese frosting for richness.
• Make mini loaves or muffins instead of one large cake.

Storing Date and Walnut Cake the Right Way

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate if served with cream toppings.
• Freeze slices wrapped well for up to 2 months.

How to Reheat Date and Walnut Cake

• Microwave method – Heat slices for 15–20 seconds for a warm bite.
• Oven method – Warm at 150°C for 5–10 minutes.
• From frozen – Defrost at room temperature before reheating.

Nutritional Breakdown (per serving)

• Calories: ~360 kcal
• Protein: 6g
• Carbohydrates: 39g
• Fat: 20g
• Fibre: 3g
• Sugar: 24g

Print

FAQs

How do you keep date and walnut cake moist?

To keep the date and walnut cake moist, chop dates finely and soak them in hot water or milk before mixing. Dates naturally add moisture, and avoiding overbaking helps retain softness.

Should walnuts be toasted before adding to the cake?

Yes, lightly toasting walnuts enhances their nutty flavour and prevents them from tasting bitter. Let them cool before folding into the batter.

How do you stop dates from sinking in a cake?

Coat chopped dates in a little flour before mixing them into the batter. This helps distribute them evenly throughout the cake instead of sinking to the bottom.

Can you freeze Mary Berry’s date and walnut cake?

Yes, date and walnut cake freezes well. Wrap slices individually or freeze the whole loaf tightly wrapped for up to 2 months. Defrost at room temperature before serving.

Wrapping It Up

Mary Berry’s Date and Walnut Cake is a classic bake that combines sweetness, crunch, and comfort in every slice. With its moist texture and nutty flavour, it’s a versatile cake that works as a teatime snack, dessert, or even a lunchbox treat. Simple to make yet deeply satisfying, it’s one recipe you’ll want to return to again and again.