Walnut, date & honey cake

Walnut, date & honey cake

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(65 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

Cuts into 8-10 slices
A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Nutrition and extra info

  • Freezable

Nutrition: per serving for eight

  • kcal440
  • fat24g
  • saturates13g
  • carbs54g
  • sugars25g
  • fibre1.5g
  • protein6g
  • salt0.7g
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Ingredients

  • 225g self-raising flour
  • ½ tsp ground cinnamon
  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 3 tbsp clear honey
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 medium, ripe bananas, about 250g/9oz total weight in their skins
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g stoned dates
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 50g pack walnut pieces
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

  2. Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.

  3. Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.

  4. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

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Comments, questions and tips

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Sarah.Chatfield
30th May, 2016
I would say I'm an experienced baker but this recipe has defeated me, the first time I baked it the cake came out practically raw and stodgy so reading the previous comments and taking note I retried only to have the same disastrous effects only. Please could someone enlighten me where I am going so wrong thank you
Sarah.Chatfield
30th May, 2016
I would like to thing I had a bit of experience baking but this recipe has defeated me, my first attempt came out practically raw, so after reading previous comments posted I have had another attempt with the same disastrous results what a waste of time and ingredients. Please could somebody at BBC Good Food check the recipe many thanks
Gracefjenkinson219
25th Mar, 2016
5.05
Love this. Mine came out more moist than it looks on the picture which I liked. I added a splash of milk to the mixture and cooked for 1 hour 30 because it was still soft in the middle. Very tasty and lovely with a spoon full of Greek yogurt !
sara67
10th Jan, 2016
0.05
This ended up in the bin. It needed more than 1 hr, in fact the centre of the cake was still raw after 1.5 hrs and singed around the edges. I won't bother with this recipe again.
rubseb
17th Aug, 2015
5.05
This came out great. Followed the recipe to the letter, with the slight exception that I added a small splash of milk to the batter as was suggested by some of the previous comments. The cake was perfectly done after 1 hour at 160 degrees, no extra baking required. I did use a conventional oven setting (top and bottom heat without convection) on my fan oven, which I'd seen recommended in some other cake recipes/videos and would supposedly help the cake rise better - perhaps that made a difference?
kernowchick
26th May, 2015
3.8
Fabulous recipe - agree with the previous post, follow the recipe (why wouldn't you for a first bake?!) and you should have no problems. I cooked it in my electric fan oven on 160 for 1hr 10 mins and it rose beautifully and no soggy middle. Super easy to throw together in one bowl and a good looking loaf cake - thanks!
ARankin
13th Apr, 2015
I've been baking cakes for almost 20 years now and have probably used at least 50-100 cake recipes from this site alone. I've never really felt compelled to comment but today having baked this cake and read other comments, I've decided to add my two-pennies worth. This cake is lovely and moist and incredibly easy to do. If does cook properly in one hour if you RAISE the temperature to 180C or gas mark 4. Follow it to the letter and you'll be happy with the results ( assuming of course that your oven is calibrated correctly).
bijibags
9th Feb, 2015
Fabulously scrumptious looking cake, utterly delicious too! Only had one banana but it was still great though would add the two next time for a little extra moisture. Thought this cake would need some cream as was expecting it to be dry but was pleasantly surprised as to its texture. Can't wait to make it again as definitely on my list of top 5 cakes I have ever made! 5+ stars!
jacqui1bones
1st Feb, 2015
The cake tastes gorgeous I make my father a cake every week and was looking for a new recipe, is easy to make but does take longer to cook than stated about another 40-50 minutes I covered it with foil for the extra time. Will be making again. The honey I used has stem ginger in the jar. Take care with the bananas as the weight is with the skins on.
moremeat
27th Jan, 2015
Made this the other day and followed the recipe to the letter. Like others it was nowhere near cooked after an hour, l loosely covered with foil to stop it burning and left it in the oven testing every 20 minutes. After 2 hours and 20 minutes it looked cooked so I removed from oven - it sank in the middle immediately. I think it has too much banana making the mix too wet. Complete waste of good ingredients. I shan't be making this again.

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