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Maple Walnut Cake

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  2 Hours
  12 servings
Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.

Make Ahead Tip: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve. |Equipment: 10-inch springform pan
For Cake:
1 cup  chopped pitted dates (6 ounces)
1/2 cup  boiling water
1 cup  whole-wheat pastry flour
3/4 cup  all-purpose flour
1 cup  chopped toasted walnuts (see Tip), divided
3/4 teaspoon  baking soda
1/4 teaspoon  salt
1   large egg
3/4 cup  pure maple syrup, preferably dark amber (Grade B)
1/4 cup  canola oil
4 tablespoons  unsalted butter, melted
2 teaspoons  cider vinegar
1 tablespoon  vanilla extract
For Glaze:
2 tablespoons  pure maple syrup
1 teaspoon  cider vinegar
3/4 cup  gently packed confectioners' sugar
1-2 teaspoons  water, if needed

Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Maple Walnut Cake Recipe at
Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray.

Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.

Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.

Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.

To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 342
Fat. Total: 16g
Protein: 4g
Carbohydrates, Total: 48g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 28mg
Sodium: 136mg
% Cal. from Fat: 42%
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