Ingredients
1 cup pitted dates (chopped)
1 cup walnuts (chopped)
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup unsalted butter (softened)
1 cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
1/2 cup water (boiling)
Preparations
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
In a small bowl, combine the chopped dates and boiling water. Allow them to sit for about 10 minutes to soften and plump up. Afterward, stir in the baking soda and set aside.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet mixture, alternating with the date mixture, and mix until just combined. Do not over-mix.
Fold in the chopped walnuts gently into the batter.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve, either plain or with a dusting of powdered sugar.
Substitutes
Whole Grain Flour: Substitute all-purpose flour with whole wheat flour for added fiber.
Nut Butter: Swap butter for almond or coconut oil for a dairy-free option.
Natural Sweeteners: Use coconut sugar or maple syrup as a sugar alternative.
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