Low-Fat Date and Walnut Cake

Quick look

  • prep 20 min    cook 60 min
  • serves 10


  • 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.

Nutritional Information(per serving)

  • Calories: 276
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 49mg
  • Sodium: 243mg
  • Carbs: 50g
  • Protein: 5g
  • Fiber: 2g

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