Low-Fat Date and Walnut Cake

Ingredients

• 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

How to make it  1 hour, 20 minutes



• 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.
• 3

  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.
• 4

  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.

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.