Mary Berry Date and Walnut Cake Recipe

This Mary Berry-inspired date and walnut cake is a classic British bake: dark, moist, and gently caramel-like from the softened dates and muscovado sugar. The crumb is tender rather than fluffy, with toasted walnuts giving just the right bite. It is an easy, reassuring cake to make with simple techniques and no fancy equipment. Total time is about 1 hour 30 minutes, including cooling.

Ingredients

For the cake

200g pitted dates, roughly chopped
250ml strong hot black tea (or boiling water)
1 tsp bicarbonate of soda
75g unsalted butter, softened (plus extra for greasing)
150g light muscovado sugar
2 large eggs
1 tsp vanilla extract
200g self-raising flour
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp fine salt
100g walnuts, toasted and roughly chopped
Baking parchment, for lining

For the optional coffee drizzle

100g icing sugar, sifted
1 to 2 tbsp strong coffee (or tea), as needed
25g walnuts, finely chopped (optional, to finish)

How to Make Mary Berry Date and Walnut Cake Recipe

Prepare the oven and tin

Prepare the oven: Preheat to 180°C or 160°C fan. Set a shelf in the middle so the loaf bakes evenly.
Line the tin: Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the cake out later.

Soften the dates

Soak the fruit: Put the chopped dates in a heatproof bowl. Pour over the hot tea and stir in the bicarbonate of soda.
Rest for 10 minutes: Leave the mixture to stand. The dates will soften and the liquid will turn beautifully dark. This is what gives the cake its moist, sticky crumb.

Mix the cake batter

Cream butter and sugar: In a large bowl, beat the softened butter with the muscovado sugar until glossy and well combined. It does not need to be pale and fluffy.
Add eggs: Beat in the eggs one at a time. If the mixture looks like it is starting to split, add a spoonful of the flour and carry on.
Stir in vanilla: Mix in the vanilla extract.
Fold in dry ingredients: Add the self-raising flour, baking powder, cinnamon (if using) and salt. Fold gently until you can no longer see dry flour.
Add dates and walnuts: Stir in the softened date mixture (including any liquid), then fold in the toasted walnuts.

Bake

Fill the tin: Spoon the batter into the lined loaf tin and level the top.
Bake: Bake for 50 to 60 minutes, until the cake is well risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine).
Prevent over-browning: If the top is getting too dark before the centre is baked, cover loosely with foil for the final 10 to 15 minutes.

Cool and finish

Cool properly: Leave the loaf in the tin for 10 minutes, then lift out and cool completely on a wire rack.
Make the drizzle (optional): Mix the icing sugar with enough coffee to make a thick, pourable icing. Start with 1 tablespoon and add a little more only if needed.
Ice and slice: Drizzle over the cooled cake and sprinkle with chopped walnuts if you like. Slice once the icing has set.

How to Make Mary Berry Date and Walnut Cake Recipe

Tips

Why is my date and walnut cake dry?

Dryness usually comes from overbaking or measuring a little too much flour. Start checking at 50 minutes, and use a light hand when folding in the flour. This cake should come out when a skewer is clean or has a few moist crumbs, not when it is bone dry.

How do I stop the loaf from sinking in the middle?

A sunken middle is usually underbaking. Because the batter is moist, it can look done before the centre has set. Bake until the centre feels springy, and tent with foil if the top browns too quickly.

Do I really need to toast the walnuts?

You will taste the difference. Toasting deepens the flavour and helps the nuts stay crisp in the finished cake. If you are short on time, you can skip it, but it is worth the extra few minutes.

How do I get neat slices?

Let the cake cool completely, then slice with a serrated knife using gentle sawing motions. For extra tidy slices, wrap and leave the loaf overnight, then cut the next day.

Serving Suggestions

Serve in thick slices with butter and a mug of strong tea.
Warm a slice briefly and add a spoonful of clotted cream or crème fraîche.
Pair with coffee if you have used the coffee drizzle on top.
Add fresh pears on the side for a simple dessert plate.

Storage

Room temperature

Store in an airtight tin for up to 4 days. This cake keeps well and often tastes even better on day two as the date flavour settles in.

Refrigerator

If your kitchen is warm or you have added a drizzle, you can refrigerate it for up to 6 days. Bring slices back to room temperature before serving, or warm briefly for the softest texture.

Freezing

Freeze the fully cooled loaf (whole or sliced) for up to 3 months. Wrap well in cling film, then foil, and place in a freezer bag. Thaw at room temperature, still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

Calories: 330 kcal
Carbohydrates: 50g
Protein: 5g
Fat: 13g
Saturated fat: 6g
Sodium: 220mg

Disclaimer: Nutrition values are estimates per slice and will vary depending on ingredients and portion size.

FAQs

Can I make this date and walnut cake without walnuts?

Yes. Leave the walnuts out entirely, or replace them with the same weight of chopped pecans or hazelnuts. If you omit nuts, the cake will still be moist, just a little less textured.

Can I use plain flour instead of self-raising flour?

Yes. Use 200g plain flour and increase the baking powder to 2 teaspoons. This gives a similar lift to self-raising flour.

What tea is best for soaking the dates?

A strong black tea works best, like English Breakfast or Assam. Earl Grey is lovely too, but it will add a noticeable citrus note.

Can I bake this as a round cake or traybake instead of a loaf?

Yes. For a round cake, use a lined 20cm tin and start checking around 35–45 minutes. For a traybake, use a tin about 23 x 30cm and bake for roughly 25–35 minutes, depending on depth.

Why do you add bicarbonate of soda to the dates?

Bicarbonate of soda softens the dates quickly and helps create a darker, more tender crumb. It also reacts with the acidic molasses notes in muscovado sugar to give a gentle lift.