Val's Blue Ribbon Date Cake

Val's Blue Ribbon Date Cake Recipe

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Betty Bramanis


A winning date cake from Val Jansz, a recipe from the 1950's that always pleases.

A buttery, rich date cake dotted with walnuts and served with tea/coffee. Serve either with butter (my favourite) or top with a simple coffee icing.


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3 Hr 15 Min
1 Hr 30 Min


  • ·
    500g (1 lb) dates
  • ·
    1 cup strong hot tea
  • ·
    1 1/4 ts bicarb soda
  • ·
    300g (10 oz) butter
  • ·
    1 1/2 cups brown sugar
  • ·
    1 ts vanilla essence
  • ·
    2 tb each - brandy and sherry (or omitt and use 4 tb milk)
  • ·
    1 cup chopped walnuts
  • ·
    1 1/2 cups plain flour

  • ·
    1/2 cup butter
  • ·
    300g (10 oz) icing (confection) sugar, sifted
  • ·
    2 tb instant coffee powder
  • ·
    1 tb boiling water

How to Make Val's Blue Ribbon Date Cake


  1. Snip the dates using kitchen scissors and place into a bowl. Pour the hot tea over the top and let rest for 3 hours or up to over night.
  2. After 3 hours :- pre heat oven to 180oC (365oF). Line and grease a 22cm (9 inch) square tin. I like to use two loaf tins.
  3. In a bowl, cream the butter and sugar until light and fluffy. Add in the eggs, vanilla and alcohol. Add the chopped nuts and flour alternatively with the date mixture. Fold gently.
  4. Pour into the pre pared tin(s) and bake in the pre heated oven. If making one cake bake for 90 - 120 minutes. If making two loaves, bake for 55-65 minutes.
  5. Cool in the tin(s) for 15 minutes. Turn out on to a wire rack and let cool completely before icing or enjoy warm or cold with butter.
  6. Coffee icing:
    Cream the butter and sugar in a bowl. Combine the coffee to the water and pour into the creamed mixture and stir well.

Printable Recipe Card

About Val's Blue Ribbon Date Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian Kosher Soy Free
Other Tag: Heirloom

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