8 Serves
88 Mins
15 g
62 g
24 g
Preheat your oven to 175°C and grease a standard cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
101 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
237 mg / 4,700 mgSodium
379 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
34 g / 50 gSaturated Fat
15 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat the eggs into the butter mixture one at a time, then fold in the chopped dates and walnuts.
Gradually combine the dry ingredients into the wet mixture until just incorporated, then pour the batter into the prepared cake pan.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Butter
Sugar
Clarified Butter
Coconut Cream
Egg
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
101 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
237 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
34 g / 50 gSaturated Fat
15 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g