I’ll admit, I wasn’t expecting much from this cake the first time I made it. I thought, “Dates and walnuts? That sounds like something my grandma would enjoy on a quiet Sunday.” But after the first bite, I was completely won over.
The first time I rushed the soaking step (impatient as usual), and the dates stayed a little tough and chewy, like little sweet pebbles hiding in the sponge. Not ideal. But once I allowed them to soak properly? Wow. The result was a soft, moist cake with pockets of deep caramel flavor and a satisfying crunch from the walnuts.
So, if you’ve got a half-empty bag of Medjool dates lying around, wondering what to do with them, this is your answer. Let me share how I fixed my mistakes and turned this simple cake into something really special.
Why This Cake Works
What makes this cake work is its perfect balance. It’s dense but not heavy, sweet but not overwhelming. The Medjool dates melt into the batter, adding a rich, sticky sweetness, while the baking soda works its magic, softening everything during that five-minute soak.
Many recipes either skip the soaking step or toss in dry dates, but that extra step makes all the difference. Plus, Mary’s fat-to-flour ratio is lower than other cakes, which makes it a fantastic keeper. It somehow tastes even better the next day—if it lasts that long!
Ingredients & Why They Matter
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Medjool Dates – Soft, sticky, and naturally rich. Regular dried dates won’t melt the same way. If you use them, soak them for longer.
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Baking Soda – Helps soften the dates while soaking and lifts the batter. Don’t skip it!
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Light Muscovado Sugar – Adds a deep, treacly flavor. I tried soft brown sugar once, but it didn’t have the same richness.
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Butter – Only 4 tablespoons! But when you cream it well, it helps create that classic cake crumb.
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Walnuts – Adds crunch and a slightly bitter flavor to balance the sweetness. Toast them lightly if you have time.
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Egg – Just one. It’s enough because the soaked dates provide moisture.
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Baking Powder – Works with the baking soda to give the cake proper lift. Don’t skip either one.
Making It Your Own (Without Ruining It)
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Egg-free? I’ve tried this with a flax egg (1 tbsp ground flax + 3 tbsp water)—it works surprisingly well, though the cake will be a bit denser.
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Gluten-free? I swapped the flour for a 1:1 gluten-free blend (Doves Farm). It’s still delicious, but it crumbles more easily. Add an extra tablespoon of liquid if needed.
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Nut-free? Leave out the walnuts entirely or substitute them with pumpkin seeds for some crunch.
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Spiced Up? A pinch of cinnamon or mixed spice works beautifully, especially in the fall.
Mistakes I’ve Made (And How to Avoid Them)
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What Went Wrong: Dates stayed chewy
Why It Happens: Didn’t soak the dates long enough
How to Fix It: Soak the dates in boiling water with baking soda for at least 5 minutes. -
What Went Wrong: Cake sank in the middle
Why It Happens: Overmixed the batter
How to Fix It: Gently fold in the flour and walnuts, but don’t overbeat. -
What Went Wrong: Crumb turned out dry
Why It Happens: Overbaked by just 5 minutes
How to Fix It: Start checking at 50 minutes. Pull the cake out when a skewer comes out clean. -
What Went Wrong: Walnuts went soggy
Why It Happens: Didn’t toast the walnuts first (optional)
How to Fix It: Toast the walnuts briefly for crunch, especially if they’re old.
How to Make Mary Berry’s Date and Walnut Cake
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Prep the Tin & Oven – Preheat the oven to 180°C (160°C fan). Line a square 20cm tin with baking paper.
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Soak the Dates – Pour boiling water over the chopped dates and baking soda. Leave to sit for 5 minutes.
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Cream Butter & Sugar – Beat until fluffy and light in color. Don’t rush this step—it helps build the texture.
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Add Egg & Date Mixture – Beat in the egg, then pour in the date mixture. It might look a little curdled, but that’s fine.
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Sift & Fold – Sift the flour and baking powder together, then fold into the wet mixture. Add the chopped walnuts last.
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Bake – Pour into the prepared tin, level the top, and bake for 55–60 minutes. Mine was perfect at 58 minutes.
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Cool Completely – Let the cake cool completely before slicing. It firms up as it cools
Tips from My Kitchen
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I prefer using a metal tin lined with proper baking parchment—this helps the cake bake more evenly compared to silicone.
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I always toast the walnuts for 5 minutes at 160°C—it makes them nuttier and prevents that damp chew.
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If your muscovado sugar is clumpy, microwave it for 10 seconds with a damp paper towel. This tip is a game-changer.
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For the best texture and flavor, store the cake overnight before slicing—it becomes even more squidgy and flavorful.
Storage & Serving
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Storage: Keeps for 5 days in an airtight tin, or in the fridge if your kitchen is warm.
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Freezing: Freezes beautifully. Wrap it tightly in foil and freeze whole or in slices for up to 3 months.
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To Serve: The perfect combination is with clotted cream and a cup of tea for ultimate comfort. It’s also delicious when slightly warmed with vanilla ice cream or custard.
FAQs – Real Query Answers
Q: Can I use regular dried dates?
A: Yes, but you’ll need to soak them for about 10 minutes. Medjool dates provide a richer, softer finish.
Q: Do I need to toast the walnuts?
A: It’s not essential, but toasting them makes a huge difference. Toasted walnuts are crunchy and flavorful, while untoasted ones can be a bit soft and bland.
Q: Can I bake it in a loaf tin?
A: Yes, use a 2lb loaf tin and bake for about 1 hour 10 minutes. Keep an eye on the top and cover loosely with foil if it browns too quickly.
Q: Why does my cake sink in the middle?
A: This usually happens from overmixing or opening the oven door too early. Mix the batter gently, and resist the temptation to peek until about 50 minutes in.
Q: Can I add spices or orange zest?
A: Absolutely! I’ve added ½ tsp of cinnamon and some zest for a lovely, warming twist
