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Mary Berry Date and Walnut Cake

Mary Berry Date and Walnut Cake
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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.

Ingredients

Scale

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-date-and-walnut-cake/