Old Fashioned Date, Apple, and Walnut Cake | Lovefoodies (2024)

This old-fashioned date, apple, and walnut cake is easy to make, moist, and loaded with apple and dates keeping it sweet and soft. The walnuts add a great texture and crunch. Salted caramel frosting adds a perfect finish to this delicious cake.

For all of you who enjoy making our Sticky Toffee Pudding, then this cake is for you!

This cake is out of this world! It's absolutely soft and moist, and the flavors scream Fall. The smell of mixed spice, apples, and caramel in your kitchen will certainly give you the feeling of Autumn, and this cake is suitable for any occasion, whether it's Thanksgiving, Christmas, or even a summertime tea party.

The cake itself is really easy to make. It is very low in fat and will keep in an air-tight container for up to 5 days, so if you wanted to make ahead, for example, prepare and bake what you can before Thanksgiving, this is a great cake to make.

For the frosting, we've gone with a salted caramel flavor. This will also give you the sticky gooey sweet flavor you get from a sticky toffee pudding, and the frosting, combined with the dates and apple, make this an absolutely delicious cake.

For an added texture and flavor, we've added some walnuts. This gives you a little 'bite' in the cake, which does balance out the sweetness of the cake, and added some walnuts on top for decoration or use pecan nuts. Whichever you have!

Of course, pecan nuts will also be a great choice if you don't have walnuts. Just use the same quantity we've listed in the ingredients.

To make this cake, it's really simple. You don't need any fancy equipment. You can make this by hand, using a bowl and wooden spoon.

You need to soak the chopped dates in hot water first, and allow that to cool because we will use the liquid plus the dates in the cake batter.

If possible, get them soaking overnight or in the morning before you make the cake, to save you waiting on it to cool. You don't want to add boiling hot water to your cake batter!

The frosting is a simple recipe too, and you can make it as thick or runny as you like. We've made it quite runny, so it can be poured over the cake and left to set for an hour in the fridge.

When ready, simply slice and enjoy with a cup of tea or coffee. Take to friends for sharing, or eat some and freeze some!

Instructions

1. Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.

2. Peel and cut the apples into bite-sized chunks.

3. Preheat the oven to 350F or 180C. Grease and line an 8 inch square pan with parchment paper.

In a large bowl, beat the eggs and sugar until smooth and creamy.

Add the date mixture

4. Add the flour, baking powder, mixed spice, and salt. Add the walnuts then add the sliced apples.
Gently fold until all are combined. Transfer the batter to the baking pan and smooth the surface so it's level.

5. Bake for 45 - 55 minutes. Check after 45 minutes and bake for a little longer if needed. Test with a skewer it comes out clean so you know your cake is baked through.

6. Transfer the cake onto a wire rack and leave to cool. Keep it IN the pan so the frosting doesn’t go all over the place.

Make the frosting

1. In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute.

2. Gradually whisk in milk. Return to a boil. Cook and stir for 1 minute.

3. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth.

4. Immediately spread icing over the cake. Add some whole walnuts on the top if you wish.

Refrigerate for an hour or more so the frosting can firm up.

Cut into slices and serve.

Recipe Card

Old Fashioned Date, Apple, and Walnut Cake

Yield: 16

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

This old-fashioned date, apple, and walnut cake is easy to make, moist, and loaded with apple and dates keeping it sweet and soft. The walnuts add a great texture and crunch. Salted caramel frosting adds a perfect finish to this delicious cake.

Ingredients

The cake

• 7 oz or 200 g stoned dried dates, chopped
• 8 fl oz or 240 ml boiling water
• 2 Tablespoons unsalted butter
• 1 teaspoon bicarbonate of soda
• 2 Apples, peeled and sliced
• ¾ cup or 140 g brown sugar
• 2 eggs
• 2 ¼ cups or 280 g plain flour
• 2 tsp baking powder
• 1½ tsp ground mixed spice
• pinch of salt
• ½ cup or 115 g walnuts, chopped

The Caramel Frosting

• ¼ cup packed brown sugar
• ⅛ cup butter
• ⅛ to ¼ cup milk (depending on how runny you like your icing)
• ¼ teaspoon vanilla extract
• 1 teaspoon salt
• 1 - 1 ¼ cups confectioners' sugar

Instructions

1. Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
2. Peel and cut the apples into bite-sized chunks.
3. Preheat the oven to 350F or 180C. Grease and line an 8-inch square pan with parchment paper.
4. In a large bowl, beat the eggs and sugar until smooth and creamy. Add the date mixture
5. Add the flour, baking powder, mixed spice, and salt. Add the walnuts then add the sliced apples.
   Gently fold until all are combined.
6. Transfer the batter to the baking pan and smooth the surface so it's level.
7. Bake for 45 - 55 minutes. Check after 45 minutes. Test with a skewer it comes out clean so you know your cake is baked through, otherwise bake for a little longer.
8. Transfer the cake onto a wire rack and leave to cool. Keep the cake IN the pan for when you pour the frosting. There won’t be any mess that way!
   
1. Make the frosting
   In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute.
2. Gradually whisk in milk. Return to a boil. Cook and stir for 1 minute.
3. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth.
4. Immediately spread icing over the cake. Refrigerate for an hour or more so the frosting can firm up.
5. The cake can be kept, wrapped in foil, or stored in an airtight container, for up to 5 days.
   

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Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 270Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 305mgCarbohydrates: 47gFiber: 3gSugar: 30gProtein: 4g

Nutrition information isn’t always accurate