Walnut, date & honey cake

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• Marie Mason

  04 October 2010

  Marie Mason rated and commented on this recipe

  

  This is a really brilliant cake, very moist and with a beautiful taste. I have been asked for this recipe many times.

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• Claudette

  08 November 2010

  Claudette commented on this recipe

  Tried this out for friends last night. Swapped the butter for sunflower oil which worked very well....lovely moist cake which went down a treat.....will definitely try it again.

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• Mussett

  08 December 2010

  Mussett commented on this recipe

  Thoroughly delicious, it's almost all gone with a little help from my boyfriend and I only made it yesterday! I substituted walnuts for pecans and only had one banana but with the tasty New Zealand honey it turned out very well. Also went by the recommendations and added the nuts to the mixture and a few on top minus the honey as I thought it would be sweet enough as it indeed was. I'll be making it again for sure.

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• joaniemalonie

  03 January 2011

  joaniemalonie commented on this recipe

  what a delicious cake - a well balanced flavour, not too much banana. I'm not a very confident cake maker, but had loads of over ripe bananas and really didn't want to waste them, so had nothing to loose. My husband and son are fierce critics and they loved it with ice cream, even threatening to cut a second slice straight away! I made a couple of alterations as I didn't have every ingredient in the cupboard; substituting sultanas for the dates and almond flakes for the walnuts. The texture didn't seem altered negatively and the cake tasted just the right sweetness. I did however add a teaspoon of baking powder as some reviews said it was a heavy cake. it was perfectly light.

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• aimps

  05 February 2011

  aimps rated and commented on this recipe

  

  Delicious. The cake is very moist and not too sweet. I couldn't wait for it to cool before eating which meant I forgot to drizzle the honey over the top but it doesn't make any less tasty!

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• Fonduella

  27 February 2011

  Fonduella commented on this recipe

  I suspect that something was wrong with Charlie11505's oven as although her comments gave me concern, my cake came out perfect - 160° for 60 minutes - and I can normally balls up the simplest of recipes. I took Elaine's advice and left off the third spoon of honey over the top and it was enough sweet without. I did, however, manage to make my electric whisk smoke but that's hardly the recipe's fault.

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• Sandra Ashley

  29 March 2011

  Sandra Ashley rated and commented on this recipe

  

  My daughter needed a cake for a 'Greek Feast', I thought this was ideal (with honey and dates). It went down a treat! A lovely cake. One of my favourites for sure!

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• Es

  26 May 2011

  Es rated and commented on this recipe

  

  Our favourite cake. I changed 1/4 of white flour for wholemeal flour to make it more healthy. I also added walnuts inside the cake ( or I add shaved almonds). 1 hour at 140 degrees was exactly right. I froze half of it for another time.

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• ashleigh

  05 June 2011

  ashleigh commented on this recipe

  This was a total disaster!! I followed the recipe exactly and left the cake in for en extra 20 minutes as it wasnt cooked in the time stated. It had risen, but then sank totally in the middle. I'd love to make it because it did taste lovely. Any suggestions?

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• Tara

  27 June 2011

  Tara rated and commented on this recipe

  

  Made this with dried apricots instead of dates, but otherwise followed recipe closely. Tasted lovely (especially with honey adding crunch to walnuts on top). However it is caused major indigestion in both me and my husband. For that reason I won't be making it again.

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• Sez

  16 August 2011

  Sez rated and commented on this recipe

  

  Made this tonight, was very moist and yummy. Followed recipe exactly and it came out perfect.

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• bevscows1

  26 August 2011

  bevscows1 rated and commented on this recipe

  

  cooked this dozens of times great 4 using over ripe bananas easy and fool proof

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• Kevbert

  28 August 2011

  Kevbert rated and commented on this recipe

  

  I highly recommend this as it's very popular with friends and family and very easy to make.

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• Mummy G

  01 September 2011

  Mummy G commented on this recipe

  Yum, yum the best walnut date and honey cake I have ever baked. I have had to make two more this week. We are visiting my daughter and my husband can't stand the thought of taking one for her and him not having one at home... yes that good!

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• Kath

  19 October 2011

  Kath rated and commented on this recipe

  

  Made this for a get together, it didn't have a visual wow factor (unlike other cakes), so hadly anyone ate it. ok for 'at home' afternoon cake. Found it quite dense and the bananas seem dominate the other ingredients. Did add the walnuts to the mix which did help with texture, but won't be making it again,

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• Dootmonster

  23 October 2011

  Dootmonster rated and commented on this recipe

  

  I live on my own and was planning on giving half to my parents and taking some in to work... it's so good, I've changed my mind. I'm going to eat it ALL myself!! :)

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• Kevbert

  27 November 2011

  Kevbert commented on this recipe

  A favourite. Stays moist for a long time. Works well with pecans on top.

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• Belinda

  27 November 2011

  Belinda commented on this recipe

  Made this exactly to the ingredients in the recipe, except using the advice of another poster, added 50g chopped walnuts to the mixture and another 50g on the top ! :o) Weighed everything, including the bananas. I nearly omitted the honey on top, but glad I did it as it soaked in and gave such a lovely glossy look to the cake. The cake was not light, as other people have found, but had the texture of a sticky toffee pudding. It was cooked through as there was no sagging as it started to cool, but, it was almost too moist in some places, so I think I will reduce the banana next time. Used a fan oven at 160 degree for 1 hour 10 minutes. What a taste though, a gorgeous combination of flavours ! Definitely making again.

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• Belinda

  27 November 2011

  Belinda rated and commented on this recipe

  

  Forgot to rate in last comment.

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• wayne bowkett

  01 December 2011

  wayne bowkett commented on this recipe

  HI, HAVE MADE THIS CAKE ABOUT 6 TIMES NOW, I KEEP TWEAKING THE INGREDIENTS A BIT BUT EVERY TIME GET A DELICIOUS RESULT. MY WIFE CANT WAIT YO PUT THE KETTLE ON, BEFORE IT BOILS SHE IS AT THE CAKE WITH THE KNIFE.. THANKS FOR A BRILL ONE..BRILLIANT SITE.

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Ingredients

• 225g self-raising flour
• ½ tsp ground cinnamon
• 175g softened butter
• 100g light muscovado sugar
• 3 tbsp clear honey
• 2 eggs , beaten
• 2 medium, ripe bananas , about 250g/9oz total weight in their skins
• 100g stoned dates
• 50g pack walnut pieces

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr 10 mins

Ingredients

• 225g self-raising flour
• ½ tsp ground cinnamon
• 175g softened butter
• 100g light muscovado sugar
• 3 tbsp clear honey
• 2 eggs , beaten
• 2 medium, ripe bananas , about 250g/9oz total weight in their skins
• 100g stoned dates
• 50g pack walnut pieces

Per serving for eight

440 kcalories, protein 6.0g, carbohydrate 54.0g, fat 24.0 g, saturated fat 13.0g, fibre 1.5g, sugar 25.0g, salt 0.7 g

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