Description
This easy Date and Walnut Traybake Cake is a moist, flavorful bake packed with sweet dates and crunchy walnuts, then finished with a creamy vanilla icing. It’s the perfect simple dessert for tea time, casual gatherings, or anytime you’re craving a comforting homemade treat. Quick to prepare and absolutely delicious, it’s a traybake recipe you’ll come back to again and again!
Ingredients
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Dates: 200g, pitted and chopped
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Walnuts: 100g, chopped
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Butter: 100g, softened
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Caster sugar: 100g
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Baking powder: 1 tsp
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Large eggs: 2
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Plain flour: 150g
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Milk: 100ml
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Icing sugar: 200g
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Vanilla extract: 1 tsp
Instructions
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Preheat the oven to 180°C (fan) or 200°C (conventional). Grease and line a 20cm x 20cm traybake tin.
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In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
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Beat in the eggs, one at a time, making sure each is fully incorporated.
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Stir in the baking powder and plain flour, then add the milk. Mix until smooth.
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Gently fold in the chopped dates and walnuts until evenly distributed.
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Pour the mixture into the prepared tin and level the surface.
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Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
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Allow the cake to cool completely in the tin.
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For the icing, beat the icing sugar and vanilla extract together with a little milk until smooth and spreadable.
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Spread the icing over the cooled cake. Garnish with extra walnuts if desired.
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Slice into squares and serve.
Notes
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Storage: Keep the traybake in an airtight container at room temperature for up to 4 days.
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Freezing: Freeze the un-iced cake for up to 1 month. Thaw and ice before serving.
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Nut-Free Option: Omit the walnuts or replace them with sunflower seeds for a nut-free version.
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Extra Flavor Boost: Add 1 tsp of ground cinnamon to the batter for a warm, spiced flavor.
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Date Tip: If your dates are very dry, soak them in warm water for 10 minutes and pat dry before adding.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes