Date and Walnut Cake

Sometimes when you taste a cake you just have to have the recipe.  For one of my followers Kirsty and her mum, who were working in the shearing sheds at the time – this was the case.  

The farmer’s wife was happy to oblige and this has been a favourite of hers and her mums ever since.

Kirsty shared this recipe with me knowing it would be perfect for feeding our large crew. And I am sharing it with you knowing it will be a favourite of yours for feeding your crew, a shearing gang, or even as a plate at your next fundraiser or function.

Mixing the cocoa with warm water is a genius idea. It saves cocoa powder puffing all over the place when you turn the cake mixer on.

This makes a large cake in a sponge roll tin (23cmx33cm).

Ice the cake with the caramel icing or a coffee icing would be nice too. Instead of golden syrup use a shot of espresso.

Date and Walnut Cake

Prep Time 20 mins
Cook Time 30 mins

Ingredients
  

Cake

  • 250 grams Butter
  • 2 cups Sugar
  • 2 tsp Cocoa
  • ¼ cup Warm water
  • 2 tsp Baking soda
  • cups Milk
  • 225 grams Walnuts
  • 500 grams Chopped dates
  • 3 cups Flour

Icing

  • 2 Tbsp Butter
  • 1 Tbsp Golden Syrup
  • ½ tsp Vanilla
  • 2 cups Icing Sugar

Instructions
 

Cake

  • Cream the butter and sugar. Make sure it is well creamed and the sugar is combined.
  • Dissolve the cocoa in the warm water and add it to the creamed mixture
  • Dissolve the baking soda in the milk and set aside
  • In small batches add the walnuts, dates and flour. Alternating each small batch with a little milk.
  • Bake at 180 for 30-35 minutes

Icing

  • Melt together the butter, golden syrup and vanilla
  • Add the icing sugar and make a smooth icing using boiling water to get the desired consistency.