Akhrot Date Cake

    50 mins

    It's very rich so a little goes a long way. I hope you enjoy it as much as we do.

    25 people made this

    Serves: 24 

    • 200g caster sugar
    • 200g plain flour
    • 120ml milk
    • 1/2 teaspoon salt
    • 175g pitted dates
    • 75g chopped walnuts
    • 1 teaspoon vanilla essence
    • 1 1/2 teaspoons baking powder
    • 450g brown sugar
    • 475ml water
    • 5 tablespoons butter

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C. Grease one 23 x 33cm baking tin.
    2. Combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. Pour batter into the prepared tin.
    3. In a pan over medium heat combine the brown sugar, water and butter and bring to boil. Pour brown sugar mixture over batter.
    4. Bake at 190 degrees C for 30 to 35 minute or until the cake tests done. Serve warm with cream or custard.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (29)


    This is a favorite recipe for Thanksgiving and Christmas dinners at our house. Hard to find this recipe in cookbooks but it is really worth trying.  -  15 Dec 2001  (Review from Allrecipes US | Canada)


    We LOVE this. I scale it down and cook it in several ramekins. I omit the sugar from the batter, and just add tiny amount of butter (1/4 tsp maybe?) to the syrup and just nuke it rather than the stove top. I make sure there is plenty of syrup and completely cover the pudding. Serve it with custard and all you will hear is "mmmmmm". This is also nice with some candied ginger added,or finely diced apple and different nuts. I think the pecans are the nicest though. Some of the reviewers comment that it is a christmas/special event treat. We eat this a couple of nights a week in winter, it is wicked. Thank you so much for submitting this recipe, it is so much more healthier than most other sticky date puddings.  -  24 May 2008  (Review from Allrecipes US | Canada)


    I was very sceptical about this recipe but I had some dates to use up so I dedided to try it anyway. The only alterations I made were leaving out all the sugar in the cake itself (it was sweet anyway with the sugar on the dates and the v. rich sauce) and halving the sauce. It was still very sweet and yummy! Actually quite low-fat due to there being no eggs in it and only a small amount of butter in the sauce (which I halved anyway remember). You would never guess from the finished product the weird ingredient list. Please try this cake without prior predjudice!  -  12 Mar 2005  (Review from Allrecipes US | Canada)