COOKIES on the DR. OETKER website

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Date and Walnut Cake

This classic loaf cake is a great afternoon treat with a cuppa!

about 8 - 10 slices

Easy 20 Minutes



For the recipe  Date and Walnut Cake

For the loaf cake:

200 g Dates (chopped)
200 ml Water (boiling)
50 g Unsalted butter (cubed)
50 g Treacle
100 g Dark Brown Sugar
2 Medium Eggs (beaten)
250 g Self-Raising Flour
5 g Dr. Oetker Bicarbonate of Soda (1tsp)
100 g Walnuts (chopped)




For the loaf cake

Preheat oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin. Place the dates in a bowl with 200ml boiling water.  Add the butter and treacle stirring until the butter has melted. Set aside.


Place the sugar and eggs in a large bowl and whisk together until combined. Pour the in the date mixture and mix together.


Sieve the flour and Bicarbonate of Soda on top and fold into the mixture. Pour in the walnuts and fold through.


Pour the mixture into the prepared loaf tin and bake for 40-45 minutes until a skewer inserted into the centre of the loaf cake comes out clean – if the top of the loaf cake begins to brown too quickly cover with a pieces of greaseproof until the centre if baked. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Nutritional Information for the recipe Date and Walnut Cake

Per Serving Per 100 g / ml
Energy 1491 kJ
356 kcal
1264 kJ
302 kcal
Fat 13.77 g 11.67 g
Carbohydrate 49.70 g 42.12 g
Protein 13.32 g 11.29 g