Date, apple and walnut combined in an easy and healthy cake. Serve it with a cup of tea or coffee when it comes out of the oven.
It looks like it's going to be winter after all. It seemed almost like spring today. I don't get the weather this year. Last year I thought the winter would never end and this year it won't start. At least until Friday. And when it becomes cold, this cake is terrific. You can eat it when it's warm, just baked in the oven or when it's cold with a nice hot cup of coffee or tea.
Because:
- Layer a stripe of baking paper horizontal in the cake tin, so that the edges stick just out of the tin. This way the cake is easy to lift out of the tin.
- Check if the cake is done by prick with a skewer in the middle of the cake. When it comes out dry the cake is ready.
Substitutes
- Use 125 gram self-rising flour instead of plain flour and baking powder.
- Use pecans instead of walnuts.
- You can substitute the apple with pear if you like.
Delicious with
- For more winter flavor add 2 teaspoons of gingerbread spices.
- Serve the cake with some vanilla ice cream
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📖 Recipe
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RECIPE CARD
Date, apple and walnut combined in an easy and healthy cake. Serve it with a cup of tea or coffee when it comes out of the oven.
Equipment
- Loaf pan 6 inches / 15 cm
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 1 stick butter , unsalted, roomtemperature
- ½ cup dark brown sugar
- 2 eggs , size L
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup walnuts, peeled, chopped finely
- ⅓ cup dates, pit removed, chopped finely
- 1 apple, grated finely
Instructions
- Preheat the oven to 350 °F (180 °C).
- Brush the cake tin with butter and dust with flour. Tap the excess flour out of the tin.
- Add the sugar with butter in a bowl and mix until it's fluffy.1 stick butter, ½ cup dark brown sugar
- Add the eggs, one by one, and mix until the eggs are incorporated.2 eggs
- Sieve the flour and baking powder above the batter and whisk the batter until the flour and baking powder are just mixed in.1 cup flour, 1 teaspoon baking powder
- Add the walnuts, dates and apples and use a spatula to whisk them through the batter.1 cup walnuts, ⅓ cup dates, 1 apple
- Pour the batter in the cake tin and bake for 1 hour.
- Prick a skewer in the middle of the cake and when it comes out dry the cake is done (otherwise bake for another 5 minutes and check again).
- Leave the cake 5 minutes at room temperature in the tin and then take the loaf out of the tin and let it cool down on a rack.
Notes
1.- Baking tip
Place a strip of baking paper horizontally in the loaf tin, with the edges sticking out. The cake is then easier to release from the tin.
2. - Check if the cake is done
Check whether the cake is done by inserting a skewer into the center of the cake after the baking time. If it comes out dry, the cake is done.
3. - Oven temperature
Bake the cake for 70 minutes at 350 °F (180 °C) in a conventional oven. If you use a convectional oven, decrease the temperature to 320 °F (160 °C).
4. - Substitutes
The nutritional value shown is per slice of cake.
- Use 1 cup of self-rising flour (125 grams) instead of flour and baking powder.
- Use pecans instead of walnuts.
- This cake is also delicious with pear instead of apple.
- Room temperature - You can store this cake wrapped in plastic at room temperature for up to 2 days.
- Refrigerator - Do not store the cake in the refrigerator, because the moisture in the refrigerator will change the structure of the cake and make it less tasty.
- Freezer - The cake can be frozen by first wrapping it in aluminum foil and then in plastic wrap. It can be kept in the freezer for up to 3 months.
The nutritional value shown is per slice of cake.
Nutrition
Calories: 328kcalCarbohydrates: 34gProtein: 5gFat: 21gSaturated Fat: 8gCholesterol: 70mgSodium: 119mgFiber: 2gSugar: 20gVitamin A: 415IUVitamin C: 1mgIron: 1mg
Tried this recipe?Let us know how it was!
Emily Flint says
This bread looks so moist and delicious, I can't wait to try it!
Sue says
Dates are so good, can't wait to try them in this bread!
Marina says
Looks delicious, cannot wait to bake this cake!
elly says
Yummm this looks delish! I'll have to add it to my baking list. I love the idea of adding the dates!
Christie Gagnon says
I love dates and walnuts. This recipe is a keeper!
Debra Klein says
This is my kinda cake. Walnuts and dates. YUM. Looks like the perfect accompaniment to a hot cup of tea.
Sabine says
The combination with walnut, apple and date sounds really delicious. I'll definitely try to make it, can't wait.
Chef Dennis says
This Date, apple and walnut cake is making me crave! I would love to have this right now.
Sanna says
This looks just perfect.
Lathiya says
The date apple walnut cake look amazing. Thank you for suggesting the substitutes too.
Leslie says
This looks like pure perfection! This made with a nice cup of coffee and I would be set!
michele h peterson says
I'm always looking for new ways to use dates so this recipe is a keeper!
Andréa says
They are, and in this bread they give a nice bite, together with a great flavor.
Andréa says
It's very delicious. I've made it quite a few times now.
Andréa says
By adding the dates you get even more texture and flavor. It's really delicious.
Andréa says
Thank you. It's indeed a great recipe and I've made it quite a few times.
Andréa says
Indeed it's delicious with a cup of tea. Thank you!
Andréa says
By adding the apple the cake stays very moist. The walnuts and dates give texture and extra flavor. It's such a great combination indeed. Thank you.
Andréa says
I can eat this every day. Thank you!
Andréa says
Thank you Sanna!
Andréa says
You're welcome. Because I've got an allergy I always want to make my recipes as much as available for everyone as I can.
Andréa says
Thank you Leslie for your nice words.
Andréa says
If you like dates, this recipe for sure is a great addition. I make it quite often, because of the great taste and structure. And it's really simple to prepare to.
Ger says
I just made this and it’s fab. Maybe a little less sugar but will definitely make it again. And it’s gluten free
Andréa says
Great to hear. I would love to hear how less sugar will influence the recipe!