Mary Berry Date and Walnut Cake Recipe

This sticky, moist Mary Berry Date and Walnut Cake is made with plump dates, crunchy walnuts, and a hint of treacle, ready to eat in under two hours. The secret lies in soaking the fruit in boiling water and bicarbonate of soda, which breaks down the skins to create an irresistibly soft texture. I love serving a thick slice of this tea loaf with a generous layer of salted butter.

Why This Classic Works

I have made many date cakes that turned out dry or crumbly, but this method completely changes the game. By soaking the chopped dates and butter in boiling water before mixing, you essentially melt the ingredients into a rich, caramel-like liquid. This ensures every crumb of the sponge is infused with moisture and flavour, rather than just having dry fruit suspended in batter.

Another reason this version stands out is the addition of black treacle and muscovado sugar. These ingredients give the loaf a deep, dark colour and a complex toffee flavour that lighter sugars simply can’t achieve. It is a robust, traditional tea bread that actually improves in stickiness and flavour if you can bear to leave it for a day before cutting.

Mary Berry Date and Walnut Cake Ingredients

• 250g chopped pitted dates
• 100g butter, cubed (plus extra for greasing)
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 100g light muscovado sugar
• 1 tbsp black treacle
• 2 large eggs, beaten
• 250g self-raising flour
• 1 tsp mixed spice
• 50g walnuts, roughly chopped

How To Make Mary Berry Date and Walnut Cake

1. Prepare the Fruit: Place the chopped dates and cubed butter into a large heatproof bowl. Pour the boiling water over the top and stir until the butter begins to melt.
2. Add the Soda: Stir in the bicarbonate of soda immediately. The mixture will fizz and bubble slightly—this is the hero moment that softens the dates. Leave the mixture to stand for about 15 minutes until it has cooled to lukewarm.
3. Prepare the Tin: While the fruit cools, preheat your oven to 160°C (140°C Fan / Gas Mark 3). Grease a 900g (2lb) loaf tin and line the base and sides with non-stick baking parchment.
4. Mix the Wet Ingredients: Once the date mixture is cool, stir in the muscovado sugar and black treacle, mixing well to dissolve any lumps of sugar. Beat in the eggs until fully combined.
5. Fold and Bake: Sift the self-raising flour and mixed spice into the bowl and fold gently until just combined. Finally, stir in the chopped walnuts. Pour the batter into the prepared tin and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the centre comes out clean.

Recipe Tips

• Watch the browning: This cake has a high sugar content, which means it can darken quickly. If the top looks like it is browning too fast before the centre is cooked, cover it loosely with foil for the last 20 minutes of baking.
• Chop dates small: To ensure an even distribution and a smooth batter, chop your dates into pieces no larger than a raisin. This helps them break down properly during the soaking stage.
• Cool completely: It is tempting to slice this warm, but the texture is quite fragile straight out of the oven. Let it cool in the tin for 10 minutes, then turn onto a wire rack to cool completely for the perfect firm slice.

What To Serve With Mary Berry Date and Walnut Cake

This loaf is traditionally served simply, sliced thickly and spread with good quality salted butter, which cuts through the sweetness of the dates. For a more indulgent afternoon tea treat, you could pair it with a slice of sharp cheddar cheese or a dollop of mascarpone.

How To Store

Wrap the completely cooled loaf tightly in parchment paper and foil or store it in an airtight tin. It keeps well at room temperature for up to 5 days and actually becomes stickier and more delicious after the first 24 hours. You can also freeze slices wrapped in cling film for up to 3 months.

FAQs

Why did my walnuts sink to the bottom?
This happens if the batter is too thin or the nuts are too heavy. You can toss the chopped walnuts in a teaspoon of flour before adding them to the mix to help them stay suspended.

Can I use plain flour instead of self-raising?
If you only have plain flour, add 3 teaspoons of baking powder to the 250g of flour. This is crucial as the recipe relies on a good rise to balance the heavy fruit.

Do I have to use black treacle?
You can substitute the treacle with an extra tablespoon of muscovado sugar or golden syrup, though you will lose a little of that distinctive dark, rich depth.

Nutrition

• Calories: 310 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 220mg
• Total Carbohydrate: 48g
• Protein: 4g

Try More Recipes:

• Mary Berry White Chocolate Cheesecake Recipe
• Mary Berry Simnel Cake Recipe
• Mary Berry Tiramisu Cake Recipe