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Mary Berry Date and Walnut Cake

Mary Berry Date and Walnut Cake

Mary Berry's date and walnut cake is a proper old-fashioned British bake — deeply flavoured, wonderfully moist, and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Date Soak:
  • 200 g pitted dates roughly chopped
  • 175 ml boiling water or strong black tea
  • 1 tsp bicarbonate of soda
  • Cake Batter:
  • 100 g unsalted butter softened
  • 175 g soft light brown sugar
  • 2 large eggs room temperature
  • 225 g self-raising flour
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 100 g walnut pieces roughly chopped
  • Pinch of salt
  • To Finish:
  • 8 –10 walnut halves
  • 1 tbsp demerara sugar optional

Method
 

  1. Combine chopped dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water or strong tea. Stir and leave to soak for 20–30 minutes.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 2lb loaf tin with baking parchment.
  3. Beat butter and brown sugar together for 3–4 minutes until pale and fluffy. Add vanilla extract.
  4. Add eggs one at a time, beating well after each.
  5. Sift in flour, mixed spice, cinnamon, and salt. Fold gently until just combined.
  6. Add the entire date mixture (including all liquid) and chopped walnuts. Fold until fully incorporated. The batter will be quite loose — this is correct.
  7. Pour into prepared tin. Arrange walnut halves on top and scatter with demerara sugar if using.
  8. Bake for 50–60 minutes until deep golden and a skewer comes out clean. Cover with parchment if browning too fast.
  9. Cool in tin for 10 minutes. Lift out and cool completely on a wire rack before slicing.

Notes

Add all the date soaking liquid to the batter — do not drain it.
Use strong black tea instead of water for extra depth of flavour.
Toast walnuts in a dry pan before using for the best flavour.
This cake improves overnight — the texture and flavour deepen significantly.
Stores in an airtight container at room temperature for up to 5 days.
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