Low-Fat Date and Walnut Cake

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

[quicklook-recipe prep_time=”20 min” cook_time=”60 min” serves=”10″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]


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.

[nutrition-info calories=”276″ calories_fat=”” fat=”7g” sat_fat=”2g” choles=”49mg” sodium=”243mg” carbs=”50g” sugars=”” protein=”5g” fiber=”2g”]


Popular Videos

Reader's Digest
Originally Published in Reader's Digest