Mary Berry Date And Walnut Cake

I’ll be honest, I didn’t expect much from this bake the first time round. I thought, “Dates and walnuts? Sounds like something gran would eat on a quiet Sunday.” But one bite in, and I was completely converted.

The first time I made it, I rushed the soaking step (impatient, as ever), and the dates stayed a bit tough and chewy—like little sweet pebbles hiding in the sponge. Not great. But once I actually let them soak properly? Oh wow. The result was a tender, moist cake with pockets of deep caramel flavour and the most satisfying crunch from the walnuts.

So, if you’re sitting on a half-used bag of Medjool dates and wondering what to do with them—this is the one. Let me show you how I fixed my mistakes and made this humble cake something really special.

Why This One Works So Well

The brilliance of this cake lies in its balance—it’s dense but not heavy, sweet but not cloying. The Medjool dates melt into the batter, giving it a sticky richness, while the baking soda does a bit of quiet magic, tenderising everything during that 5-minute soak.

Most recipes throw the dates in dry or skip the soda entirely—but that step really transforms them. Also, Mary’s ratio of fat-to-flour is lower than in other cakes, which makes it a brilliant keeper. It somehow tastes even better the next day (if it lasts that long).

INGREDIENTS + WHY THEY MATTER

• Medjool Dates – Sticky, soft, and naturally rich. Regular dried dates don’t melt the same way—if you use them, soak for longer.
• Baking Soda – Softens the dates during soaking and lifts the batter. It’s not optional.
• Light Muscovado Sugar – Brings that deep, treacly flavour. I tried soft brown once—it lacked oomph.
• Butter – Only 4 tablespoons! But creaming it well gives that classic cake crumb.
• Walnuts – Adds crunch and a slightly bitter edge to balance the sweetness. Toast them lightly if you’ve got time.
• Egg – Just one. It’s enough, thanks to the soaked dates holding moisture.
• Baking Powder – Works with the soda for a proper lift. Don’t skip either one.

Making It Yours (Without Ruining It)

• Egg-free? I’ve tested this with a flax egg (1 tbsp ground flax + 3 tbsp water)—works surprisingly well, though a little denser.
• Gluten-Free? I swapped the flour for a 1:1 GF blend (Doves Farm). Still tasty, but crumbles more easily. Add an extra tablespoon of liquid if needed.
• Nut-free? Leave out the walnuts entirely, or swap for pumpkin seeds for a bit of crunch.
• Spiced Up? A pinch of cinnamon or mixed spice works beautifully—especially in autumn.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dates stayed chewy	Didn’t soak long enough	Soak in boiling water + baking soda for 5 mins
Cake sank in middle	Overmixed the batter	Gently fold in flour + walnuts, no overbeating
Crumb turned out dry	Overbaked by just 5 minutes	Start checking at 50 mins—pull when skewer’s clean
Walnuts went soggy	Didn’t toast them first (optional)	Toast briefly for crunch, especially if old

HOW TO MAKE MARY BERRY’S DATE AND WALNUT CAKE

1. Prep the tin + oven – Heat oven to 180°C (160°C fan). Line a square 20cm tin with baking paper.
2. Soak the dates – Pour boiling water over chopped dates + baking soda. Leave to sit 5 mins.
3. Cream butter + sugar – Beat until fluffy and light in colour. Don’t rush this—it builds the base texture.
4. Add egg + date mix – Beat in the egg, then pour in the date mixture. It’ll look a bit curdled. That’s fine.
5. Sift and fold – Mix flour + baking powder, then fold into wet mix. Add chopped walnuts last.
6. Bake – Pour into tin, level top, and bake 55–60 mins. Mine was perfect at 58.
7. Cool completely – It firms as it cools. Warm, it’s too soft to slice neatly.

TIPS FROM MY KITCHEN

• I use a metal tin lined with proper baking parchment—it bakes more evenly than silicone.
• I always toast the walnuts for 5 mins at 160°C—makes them nuttier and stops that damp chew.
• If your muscovado sugar’s clumpy, microwave it for 10 seconds with a damp paper towel. Life-changing.
• Store overnight before slicing—it becomes even more squidgy and flavourful.

STORAGE + SERVING

• Keeps 5 days in an airtight tin, or fridge if your kitchen’s warm.
• Freezes beautifully. Wrap tightly in foil and freeze whole or in slices for up to 3 months.
• To serve: With clotted cream and a cup of tea is peak comfort. Also fab warmed slightly with vanilla ice cream or custard.

FAQs – Real Query Answers

Q: Can I use regular dried dates?
A: You can, but soak them longer—about 10 mins. Medjool gives a richer, softer finish.

Q: Do I need to toast the walnuts?
A: Not need, but it makes a big difference. Toasted = crunchy and flavourful. Untoasted = a bit bland and soft.

Q: Can I bake it in a loaf tin?
A: Yes—use a 2lb loaf tin and bake for about 1 hr 10 mins. Watch the top—cover loosely with foil if it browns too quickly.

Q: Why does my cake sink in the middle?
A: Most often from overmixing or opening the oven door too early. Mix gently, and resist the urge to peek until 50 mins in.

Q: Can I add spices or orange zest?
A: Yes! I’ve added ½ tsp cinnamon and some zest—lovely warming twist.

Try More Recipes:

• Mary Berry Easy Fruit Cake Recipe​
• Mary Berry Crunchy Top Lemon Cake
• Mary Berry Cherry Rock Cakes
• Mary Berry Super Moist Chocolate Fudge Cake