Dates Walnut Cake | How To Make Eggless Cake | Easy Cake Recipe | Christmas Special | Varun
Dates & Walnut Cake | Dates Cake Recipe | Walnut Cake | Walnut Date Cake | Easy Cake Recipe | Best Cake | How To Make Cake At Home | Khajoor Cake | Cake Recipe | Quick & Easy | Rajshri Food
Learn how to make Dates Walnut Cake at home with our Chef Varun
Christmas is around the corner and one cannot miss making this Dates Walnut Cake. Chef Varun Inamdar brings this simple and quick dessert recipe for you only on Rajshri Food.
Dates Walnut Cake Ingredients:
2 tbsp Butter
1/2 cup Sugar
2 tbsp Curd
1 1/2 cup Refined Flour
1 1/2 tbsp Baking Soda
3/4 cup Walnuts
3/4 cup Dates
1 tsp Vanilla Essence
1/2 cup Milk
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Date and walnut loaf is a traditional bread eaten in Britain, made using dates and walnuts. It is often made with treacle or tea to give it a dark brown colour.
Traditionally from Scotland, date and walnut loaf is still enjoyed in many tea rooms around the country. It is also enjoyed in cafes, bakeries and tea rooms in Australia New Zealand and across the Commonwealth. Date bread was first recorded as a recipe in 1939, and now today is used to make holidays like Christmas and Thanksgiving a little more festive. |
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Old Fashion Date Nut Bread
Old-Fashioned Date-Nut Bread
If you love Date Nut Bread then check this recipe out. With Coffee and Liquor, this bread is moist and full of flavor.
@DarlenesTable
Ingredients
* 2 cups (227g) chopped dates
* 4 tablespoons (57g) softened butter
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 2/3 to 3/4 cup (142g to 159g) light brown sugar or dark brown sugar, packed
* 1 cup (227g) strong brewed coffee, hot
* 1 large egg
* 1 teaspoon vanilla
* 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
* 1/2 teaspoon baking powder
* 1 3/4 cups (227.5g) Gold Medal flour
* 1 cup (113g) coarsely chopped walnuts or pecans
*
Instructions
* Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
* Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the nuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
* Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.
* After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.
* Feel free to use a flavored coffee here; caramel or vanilla are both good choices.
* What's up with the vodka or brandy? Alcohol is a flavor enhancer, serving to disperse flavor molecules throughout the bread; leave it out if you like.
* Why the range in sugar? Some people like sweeter breads; some, less so. Your choice.
* Can you substitute boiling water for hot coffee? Well, if you're thinking substitute because you don't like the flavor of coffee, don't worry; the bread doesn't taste at all like coffee. If you can't take coffee's acidity or caffeine, though, then substituting water is fine. The bread may be slightly denser, due to the removal of coffee's acidity, which reacts with baking soda to produce rise; counteract this by substituting 1 tablespoon lemon juice for 1 tablespoon of the water.
DATES CAKE RECIPE | SUPER SOFT & DELICIOUS DATES CAKE | WITHOUT OVEN | HEALTHY FRUITS CAKE RECIPE
#DatesRecipe #DatesCake
DATES CAKE RECIPE | SUPER SOFT & DELICIOUS DATES CAKE | WITHOUT OVEN | HEALTHY FRUITS CAKE RECIPE
INGREDIENTS & PROCESS:
1 CUP DATES
REMOVE THE SEED
1/3 CUP MILK
SOAK FOR 10-15 MIN.
1/3 CUP SUGAR
1 TBSP WATER
COOK UNTIL CARAMELIZED
½ CUP WATER
KEEP ASIDE
POUR IN A BLENDER
BLEND SMOOTH
POUR THE CARAMEL
MIX WELL
2 EGGS
BEAT FOR 1 MIN.
3 TBSP SUGAR
BEAT UNTIL FLUFFY
¼ CUP OIL
DATE CARAMEL MIXTURE
MIX WELL
1 CUP FLOUR
1 TSPN BAKING POWDER
½ TSPN BAKING SODA
SIEVE
MIX WELL
3 TBSP CASHEW NUT
6 INCH OIL GREASED MOULD
POUR THE BATTER
CASHEW NUT ON TOP
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Dates and Carrot Cake / Healthy Carrot and Dates Cake / Moist carrot dates cake recipe
Dates and Carrot Cake: This is a healthy carrot and dates cake in which part of the maida (all-purpose flour) is replaced with whole wheat flour. This is not just a healthier version, but also a tastier one, for it has the right proportions of the star ingredients - carrots and dates, and also includes chopped nuts. You could use either cashew nuts or walnuts as these go well with dates and carrots. The smaller bright orange carrots are best suited for this delicious and moist dates and carrot cake.
This incredibly tasty and healthy carrot and dates cake would make an excellent Easter cake, and even a good choice of Christmas Cake. So do give it a shot. You'll love it, and so will your family.
The full recipe:
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How to make carrot, date & walnut loaf
Who could say no to a moist slice of carrot, date & walnut loaf? (RECIPE BELOW) Spread with a delicious cream cheese frosting, it’s a winning combination.
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Carrot, date & walnut loaf
Serves 12 Prep 25 mins (+ cooling, 10 mins soaking & 10 mins standing time)
Cooking 50 mins
1 cup (140g) dried dates, coarsely chopped
½ cup (125ml) boiling water
½ tsp bicarbonate of soda
2 Coles Brand Australian Free Range Eggs
½ cup (125ml) vegetable oil
2 cups (300g) self-raising flour
1 cup (220g) brown sugar
1½ cups coarsely grated carrot (about 3 large carrots)
½ cup (50g) coarsely chopped walnuts
1 tsp ground cinnamon
½ tsp ground nutmeg
250g cream cheese, softened
50g butter
½ cup (80g) icing sugar mixture
Red, yellow & green liquid food colouring
1. Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
2. Combine the date, water and bicarbonate of soda in a medium heatproof bowl. Set aside for 10 mins to soak. Add the eggs and oil and whisk to combine.
3. Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl. Stir in the date mixture. Spoon into the prepared pan and smooth the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.
4. Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add icing sugar. Beat until well combined. Reserve ¼ cup of the icing. Spread remaining icing over top of cake.
5. Divide reserved icing between 2 bowls. Add red and yellow colouring to 1 portion to make orange icing. Tint remaining icing portion with green colouring. Place the orange icing in a piping bag fitted with a 2mm nozzle. Pipe 1cm-long carrot shapes on top of cake. Place the green icing in a clean piping bag fitted with a 2mm nozzle. Pipe onto cake to make the carrot tops.
6. Cut into slices to serve.
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