Date and Walnut Cake

Makes 1 cake

A classic comfort cake that keeps well and is best enjoyed during the winter months.

Free from Soya, Dairy
Vegetarian, Organic


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  1. Line a 20cm/8” round cake tin with parchment paper and pre-heat the oven.
  2. Put the dates and water into a saucepan and bring to the boil.
  3. Remove from the heat, stir in the bicarbonate of soda and allow to cool.
  4. In a bowl beat together the eggs and sugar until light and fluffy.
  5. Mix in the oil followed by the self raising flour.
  6. Stir in the date mixture and walnuts.
  7. Tip the mixture into your prepared cake tin.
  8. Bake in the pre-heated oven for 50-60 minutes.
  9. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
  10. Sieve a little icing sugar over the cold cake before serving.


20cm/8" round cake tin, parchment lined


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50 - 60 minutes

Nice cake, especially with the wholemeal texture!

Dear Christina, thank you so much for your lovely review.  We are so pleased you love this cake as much as we do.  Best wishes, Doves Farm.

By Christina
11 Sep 2017
I suggest cutting dates into quarters before bringing to the boil. Also I added a heaped teaspoon of mixed spice to the mixture with the flour which gave a delicious wholesome comforting taste.
By Molscat
13 Jul 2017
making this cake today looking forward to trying it
By Mrs ann haggerty
21 Nov 2015
I have made this cake several times now and it turns out consistently well. It is not too sweet and the wholemeal flour together with the addition dates and nuts make it a healthy treat. It is equally delicious using all white flour and rreplacing the oil with butter. For extra indulgence I have also dividedd the mixture between two deep sandwich tins (reducing the cooking time) and spreading buttercream between the two layers when cool.
By Mrs Susan Chambers
09 Nov 2015
I used DF gluten free SR flour, and swapped some flour for chicory. It tasted amazing.
By Mrs Pauline Kinsman
30 Mar 2015
So very easy and such a great result! Have made it several times now and each time it seems to get better (even adjusted recipe to fit 23cm cake tin and it worked well).
By Ms Linn Miles
10 Feb 2015
I have made hundreds of cakes but this is probably one of the most delicious cakes I've ever made! I used white self-raising flour but I will try wholemeal next time. It's so simple to make but absolutely yummy and perfect for when it's a cold snowy day outside.
By Miss Helen Verrell
04 Apr 2013
Simple to make and a light healthy and deliciious cake. Have just baked it for the 4th time but this one is for my 1 yr old grandaughter who is currently being tested for dairy intolerance. I have therefore omitted the nuts and increased the dates.
By Mrs Janice Bennell
05 May 2012
This was pretty easy to make, and turned out very well. It was surprisingly light for a wholemeal cake, and tasted delicious. A good recipe!
By Mrs Frances Smart
11 Jan 2012
This is blissfully easy and absolutely delicious - a real contender for my best cake ever! I'm making a big version of it for a ruby wedding party, I hope it is well received...
By Mrs Eleanor Hazlewood
06 Nov 2011
Recently made this for a friend, used special diabetic sugar, as well. All that tasted it didnt realise anything was different, really liked it will be making it again. very easy to do. Many thanks
By Mrs Mary-Anne Aitken
05 Dec 2009

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