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Reviewed: Feb. 3, 2008

I made this for Christmas this year and got good reports on it from friends. It is an easy cake to make. I had to pit and chopped the dates by hand - this took a while but otherwise it is not time consuming to make. I used a bundt pan.

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Becky

	Cooking Level: Expert Home Town: Houston, Texas, USA
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Reviewed: Dec. 18, 2006

i'm not sure why it turned out like it did, but it wasn't even a "cake" anymore. more like a combination of walnut and dates clumped together. still quite yummy, but i would recommend a bit more sugar. maybe make sure that you have enough flour and eggs to have a more cakelike consistency to the batter before baking. definitely will try again, even thought the ingredients are slightly expensive.

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Janice


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Reviewed: Oct. 12, 2006

I don't know what I did, but it came out extremely dry, but it had a really good flavor to it. I would make it once more, just in case it was me.

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MRTimm

	Cooking Level: Expert Home Town: Wilmington, Delaware, USA
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Reviewed: Aug. 2, 2006

Mine does not look like the picture, it is short and quite heavy?? I love walnuts and I love dates, but I only like the 'cake'. I'm not sure I would make it again......

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ROBYNBNB

	Cooking Level: Expert Home Town: Hinton, Alberta, Canada
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Reviewed: Feb. 5, 2006

I made this for Christmas and everyone raved about it! I also made a granadilla flavoured icing that i drizzled over it and the tanginess really complemented the cake flavour. Will definately be making this every year for christmas now.

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PURPLEMOON

	Cooking Level: Expert Home Town: Durban, Kwazulu-Natal, South Africa Living In: Johannesburg, Gauteng, South Africa
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Reviewed: Dec. 7, 2005

Absolutely delicious! This has become a Chritmas time favourite in our family. I use light muscovado sugar instead of white sugar for a more wholesome flavour. I also often halve the recipe and bake the cake in an 8 inch tube pan. Turns out perfectly every time.

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Chocopop


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Reviewed: Nov. 10, 2005

This is more of a confection than a cake - and it is wonderful. Unbelievably delicious, and extremely beautiful.

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6 users found this review helpful

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Syd

	Cooking Level: Intermediate Home Town: Port Arthur, Texas, USA Living In: Seattle, Washington, USA
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Reviewed: Dec. 2, 2003

I experimented with this cake having had one of a similar name at a wedding. This was different, but wow, was it great! I took it to work and everyone wanted the recipe. I enjoy it without icing, but added, for work, an icing made of 1 and 1/4 c. icing sugar, sifted, 2 tbsp. softened butter, and maple syrup until it was the consistency to drizzle over the cake. I found by purchasing chopped dates separated by a little flour, that the prep time was considerably shortened. I also found that I could make some extra cupcakes as the recipe was quite large.

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BGILDAY


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Reviewed: Jul. 1, 2003

I am new to baking and this was just the third cake I tried, ever. It came out really well. I took it to a friend's place for dinner and the cake got over in no time. I scaled the recipe for 8 servings instead of 16 and reduced the amount of dates and walnuts by half since the ingredients are expensive and I am not very experienced. The cake still came out really well. The one thing I realized half way through was that there were very little wet ingredeients and after I added the yolk, the batter was still not wet and homogenous. I almost gave up at that point. If you are new to baking, don't worry about this, the cake turns out yummy despite this. Another hurdle was the dates; they were really soft and were sticking to each other. I dusted each piece with flour before mixing them with the other dry ingredients and the remaining flour. This can be time consuming, but worth the effort.

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Reviewer:

GURUJEEA


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