Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 125g butter
- 125g caster sugar
- 4 eggs
- 1 teaspoon baking powder
- 125g plain white flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 120ml milk
- 1/2 teaspoon vanilla extract
- 75g dates
- 50g roughly chopped walnuts
- =
Directions
Preheat the oven to 325F and grease an 8 inch cake tin.
Mix the butter and sugar together in a large bowl until blended and fluffy.
Beat the eggs in a separate small bowl before adding to the butter and sugar and mixing well.
In another large bowl, mix the baking powder, flour, cinnamon, nutmeg, and cloves.
Mix the contents of the two bowls together and beat well. Add the milk and vanilla and beat again to make sure the mixture is smooth and even.
Add the chopped dates and walnuts at this point, and stir again to ensure they are evenly distributed.
When happy that there are no lumps, put the mixture into the prepared cake tin and bake for 30 minutes.
This recipe makes one cake that serves about 8.