- 1 cup pitted dried dates, chopped
- 2 tablespoons butter or margarine
- 1 teaspoon baking soda
- 1 cup boiling water
- 3/4 cup light brown sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
- 1/2 cup walnuts, chopped
- Place the dates in a bowl with the butter or margarine and baking soda. Pour the boiling water over the dates and stir until the butter has melted. Set aside to cool.
- Preheat the oven to 350 degrees F. Coat an 8-inch round cake pan with cooking spray and line the bottom with baking parchment. Coat the parchment with cooking spray.
- Place the sugar and eggs in a large bowl and stir well with a whisk. Add the cooled date mixture, then sift in the flour, baking powder, spice mix, and salt. Fold in the walnuts.
- Turn the batter into the pan. Bake until the cake is nicely browned and a toothpick inserted in the center comes out clean, about 1 hour.
- Turn out onto a wire rack and leave to cool. The cake can be wrapped in foil or stored in an airtight container for up to 5 days.