12 December 2012,22:53 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Beat the butter and sugar till light and creamy.
  • Sieve flour and baking powder and mix in the dates and walnuts.
  • Add eggs and maida, alternately, beating well. Add essence.
  • Grease and dust the loaf tin. Pour the mixture in the prepared tin.
  • Bake in a preheated oven at 150°C / 300°F for 1 hour till the cake is baked.
  • Remove from oven and unmould on a wire rack. Prick the cake slightly for the sauce to seep in.
  • Heat butter in a small thick bottomed sauce pan on medium heat.
  • Add the jiggery and Cook till the mixture is frothy. Remove from heat.
  • Add the cream. Return to low heat.
  • Stir for a few seconds till well blended. Do not bring to a boil. Add the walnuts.
  • Remove from fire and pour over the cake kept in the serving platter. Spread to get an even coating of the sauce.


  • 250 grams seedless dates - soak in water, chopped 
  • 75 grams chopped walnuts
  • ½ teaspoon baking powder
  • 75 grams maida 
  • 100 grams sugar 
  • 100 grams butter 
  • 2 eggs 
  • ½ teaspoon vanilla essence
  • 2 tablespoon butter 
  • 2 tablespoon jaggery 
  • 50 ml fresh cream 
  • 75 grams roughly chopped walnuts 

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