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Low-Fat Date and Walnut Cake

The dates give this easy-to-make cake a delicious moistness.

Preparation time: 20 minutes, plus soaking
Cooking time: 1 hour

You Will Need
1 cup pitted dried dates, chopped
2 tablespoons butter or margarine
1 teaspoon baking soda
1 cup boiling water
3/4 cup light brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
Pinch of salt
1/2 cup walnuts, chopped

What to Do
1. Place the dates in a bowl with the butter or margarine and baking soda. Pour the boiling water over the dates and stir until the butter has melted. Set aside to cool.

2. Preheat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray and line the bottom with baking parchment. Coat the parchment with cooking spray.

3. Place the sugar and eggs in a large bowl and stir well with a whisk. Add the cooled date mixture, then sift in the flour, baking powder, spice mix, and salt. Fold in the walnuts.

4. Turn the batter into the pan. Bake until the cake is nicely browned and a toothpick inserted in the center comes out clean, about 1 hour.

5. Turn out onto a wire rack and leave to cool. The cake can be wrapped in foil or stored in an airtight container for up to 5 days.

Serves 10

Some More Ideas:

• Replace some or all of the dates with chopped prunes or dried figs.


• Use half white and half whole wheat flour to add extra fiber.

Each serving provides: Calories 276, fat 7 g, saturated fat 2 g, cholesterol 49 mg, sodium 243 mg, carbohydrates 50 g, fiber 2 g, protein 5 g.

From Cut Your Cholesterol

 

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