top of page

Walnut, Coffee and Fruit Cake




350g Chopped dried dates  

3 Shots (100ml) of espresso or strong coffee 

125g Softened butter 

2 Large eggs

125g Golden caster sugar

200g Self-raising flour 

75g Whole walnuts 

2 tbsp Milk


Here's how:


Soak the chopped dates in the espresso for 10 minutes or so, until the liquid is absorbed and the dates have softened.

Rub together flour and butter, then add the sugar.

In a separate bowl whisk the eggs before pouring into the flour mixture.

Add in the soaked fruit, as well as any residual coffee thats leftover, add in the walnuts. 

Finally, add the milk and mix together. 

Divide the mixture between two greased 2lb loaf tins lined with greaseproof paper. 

Bake for 1 hour at 150C/300F or gas mark 2 until cooked right through. To test if it is cooked press the centre of the cake gently and if it springs back it’s cooked, if not turn the oven down to 140C/275F or gas mark 1 and cook for a further 10 minutes. 


Recipe by Peter Sidwell 

Walnut, Coffee and Fruit Cake

    bottom of page