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This easy Eggless Cake with the flavor of Dates and Walnuts is quick, easy and just out of this world. This recipe was submitted by Annam Arunachalam and we know that during the holiday season it’s just great to have another wonderful cake recipe. Enjoy and Happy Holidays!

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 8-10

Ingredients:

Dates – 20 (5oz or 150g)
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), chopped
Sweetened Condensed Milk – 14oz can (396g)
Unsalted Butter – 1 stick (4oz or 113g)
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)

If you would like to use eggs, just add one egg and reduce the amounts to 1 tsp of baking soda and 1/2 tsp of baking powder.

Method:

1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges and flip the cake onto a cooling rack.
12. Serve hot or cold.

Annam’s tips:
1. Replace the dates with fruit – pineapples (sounds good)!
2. If you are planning to frost the cake, allow it to cool all the way thru.
3. If the oven door is open in-between according to the temperature some oven will need 50min to bake.
4. If too much water is added to dates while grinding, the cake tends to sink.

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291 Responses to “Eggless Dates and Walnut Cake”

1. Priya Says:
   December 23rd, 2008 at 3:32 pm

   Wow!. Cant wait to try it. Looks wonderful. Also, you mentioned about pineapple, do we have to crush it before adding or just add chunks.

   [Reply]

2. Shilpa Says:
   December 24th, 2008 at 1:14 am

   Hi,

   Looks very easy recipe.If we use pineapple instead of dates,do we need to add sugar.

   [Reply]

3. hetal Says:
   December 24th, 2008 at 1:28 am

   Hi Shilpa,

   The condensed milk will provide enough sweetness. However, if you like desserts on the sweet side, you may want to add a tablespoon or two to counter the tartness of the pineapple.

   [Reply]

4. Sakina Says:
   December 25th, 2008 at 3:39 pm

   Hi hetal,

   The recipe is great.. Its a great way to include dates aand walnuts in the diet! Thanks!

   Whats the difference between baking soda and baking powder? Can we just use one of them in larger quantity?

   Please do let me know..

   [Reply]

5. hetal Says:
   December 25th, 2008 at 6:01 pm

   Hi Sakina,

   Baking soda and baking powder are different. Baking soda is pure sodium bicarbonate. Baking powder has sodium bicarbonate plus other acid and base ingredients. They produce different results and are used under different circumstances.

   [Reply]

6. Isha Says:
   December 26th, 2008 at 12:12 pm

   Hi,

   I am a new visitor to this site and jus njoyed it…
   Can you pls submit some microwave recipes.. That wud be great….

   I am waiting to try this 1st thing i reach home from work….

   Keep it up.
   Isha
   India

   [Reply]

   

   trrt Reply:
   January 12th, 2011 at 9:48 pm

   rtrrrrrrrrtttt

   [Reply]

7. Reena Says:
   December 29th, 2008 at 8:35 pm

   I tried this recipe over the Christmas break. I wanted to gift my neighbors with some home baked goodies for Christmas.

   The taste was out of this world. But unfortunately all the cakes I baked sank in the middle and looked pretty horrible (sorry to say). So I couldn’t gift them, but my family was happy, because the taste was just too good.

   Don’t know what to do, to prevent the sagging in the middle. Because the taste was so divine, I’ll keep tweaking the recipe and trying it, until it’s right!

   [Reply]

   

   maya Reply:
   March 18th, 2010 at 3:59 am

   My cake sinks in the middle too.I have tried 3 times.The taste is gr8 but it sinks.

   [Reply]

   

   Suchita Reply:
   March 30th, 2010 at 1:45 pm

   Hi Reena & Maya,

   For all eagless cakes, its typical problem that it sinks in the middle as we are using baking soda instead of eggs. The solution is, you can use the flat baking tray for baking eggless cakes. The mixure should be evenly distributed in the tray and then bake it.

   [Reply]

   

   Leticia Reply:
   April 5th, 2011 at 6:40 pm

   To prevent sink the cake just don’t add to much water to the dates and low the temperature of the oven to 340 for 5-8 minutes more of cooking time!….that’s works….Ãœ

   I love your recipes…..Ãœ

   [Reply]

8. Niky Says:
   December 29th, 2008 at 11:11 pm

   Hi hetal n anuja

   SHOW ME THE CURRY rocks… it’s only bcz of u guys.

   I wanna know the difference between Baking soda and baking powder?

   I use soda bicarbonate in khaman, dhokla and handwa recipe, but i dont know is that called baking powder or baking soda?

   another question i wanna make this cake using pineapple so how many ounce can pineapple wil be needed?

   thanks for the lovely lovely mouth watering dishes….. looking forward for d new recipes

   thanks
   Niky

   [Reply]

9. noor Says:
   December 30th, 2008 at 2:46 am

   soda bicarbonate = baking soda Niky

   Yum this looks good, do you all have more date recipes. I have soooooo many dates I do not know what to do with them? Thanks in advance………..

   [Reply]

10. arunabi@eim.net Says:
    January 6th, 2009 at 5:01 pm

    when tooo much water is added to dates while grinding ,and another reason for the cake sinking inside might be when the oven is opened before the cake is baked.as said in the recipe water is enough for soaking the dates to become softer.

    [Reply]

11. Manisha Says:
    January 14th, 2009 at 5:27 pm

    HI- I tried this cake too. It was a major disappointment. I have tried your Peda reciple earlier which was such a hit and hence was confident about trying this one out. My cake looked nothing like whats in the picture and secondly it sank in the middle as someone else said .

    [Reply]

    

    Reema Reply:
    March 18th, 2010 at 4:02 am

    This cake sinks.I do not know what to do and why it sinks in the middle .Tried several times with the same result.Hetal please helllllllllllpppppppppppppp…………………

    [Reply]

    

    hetal Reply:
    March 22nd, 2010 at 3:38 pm

    Hi Reema,

    In recent times, we have made this cake in a bundt cake pan and it seems to work better. You can also try the egg substitute (1 Tbsp flaxseed powder mixed with 3 Tbsp water) to give the cake some lift.

    [Reply]

12. hetal Says:
    January 14th, 2009 at 7:25 pm

    Hi Manisha,

    Sorry your cake did not turn out well. We’re trying to figure out what could be the cause of the sinking. One reason could be the butter. Did you use unsalted butter or salted?

    [Reply]

    

    Vandana Reply:
    August 14th, 2009 at 9:48 am

    Sometimes you have to sift the flour, baking powder 4-5 times. This tip is out of my own experience.

    Warm regards

    [Reply]

13. anuja Says:
    January 15th, 2009 at 2:28 pm

    Annam wrote:
    Hi Anuja,many ask the doubt why its sinking,when the oven door is open in-between r
    according to the temperature some oven will need 50min to bake .when its opened before
    baking the part that’s not cooked sinks inside.i have made the same mistake.so its only
    the time to be increased for baking .

    [Reply]

14. Upasana Says:
    January 17th, 2009 at 9:20 pm

    You have some great recipes on your website. Saw the date & walnut cake recipe. Since I don’t use dairy what can I substitute the condesed milk with?

    Thanks,
    Upasana

    [Reply]

15. Roopa Says:
    January 19th, 2009 at 3:03 pm

    Hi Hetal and Anuja, i hv tried many of ur receipes it is good. This cake came out too good, my hubby and all my friends like it very much. Thanks for posting such a tasty recipe.

    [Reply]

16. Anne Says:
    January 26th, 2009 at 2:12 am

    Hi Hetal and Anuja

    This is a wonderful recipe. I have made it a couple of times and it was always a big hit. My cake also dipped in the middle the first time. We tried some of the tips mentioned above and the sinking reduced quite a bit. But the taste was just awesome! You girls rock !!!

    Anne

    [Reply]

17. annam Says:
    January 26th, 2009 at 7:38 am

    hi friends,
    one more tips from my side,if u r keeping in glass bowl it takes 50min baking time if its tin it takes 40min.

    [Reply]

18. Snehal Says:
    January 28th, 2009 at 8:56 pm

    I tried this recipe and it’s very awesome. Cake became too good. Thanks for such easy and the best recipe.

    [Reply]

19. raji Says:
    January 30th, 2009 at 4:18 am

    Tempting recipe , so tried it out (half heartedly ,what eggless cake…mmm no way) and tada the cake came out perfect no glitches .Never thought it would be so easy without a cake mix.Oh I loved to make cake for the first time.
    Thank you so much.Your site rocks.

    [Reply]

20. annonymous Says:
    February 2nd, 2009 at 1:57 pm

    hi girls i tried out this receipe and it came out great.thanx for the superb receipe.

    [Reply]

21. fatima Says:
    February 4th, 2009 at 3:49 am

    hi can you make eggs chocolate cake….

    [Reply]

22. Haruko Says:
    February 6th, 2009 at 3:17 pm

    Hello Anuja & Hetal! I wait till the morning to post a thanks note for this delicious recipe, but last night we couldn’t wait for the cake to cool down and ate it warm and moist! My husband and I loved it! mmmmmmmm
    thanks so much!
    I also would like to know what is the best way to storing a cake? maybe in a plastic bag? or in the fridge? and when? (I mean when the cake is still warm?)

    [Reply]

23. hetal Says:
    February 6th, 2009 at 4:00 pm

    HI Haruko,

    You should definitely wait until the cake has cooled down before putting it in a ziploc bag or plastic container with a tight fitting lid. If the cake is still warm, moisture will form and make the cake soggy. You can store it in the fridge for about a week. You can even freeze it it you use a freezer ziploc bag.

    [Reply]

24. Koms Says:
    March 3rd, 2009 at 8:20 am

    Hey Hetal and Anuja..

    Tried this last week. Was a superhit.. Everyone at home loved it… Thankyou so much….The cake was fluffy, however, the center of the cake was still soft. The taste was good so people thought it was meant to be that way.. : )

    Should i increase the baking time to avoid the soft part the next time cause this time, i had baked it for 40 mins.

    Thanks again..
    Koms

    [Reply]

25. anuja Says:
    March 3rd, 2009 at 1:54 pm

    Hi Koms,

    Glad you liked the cake – it does have a fantastic flavor!

    Regarding the center, soft is fine but it should not be raw or doughy. If you feel that was the case, increase the cooking time by another 5 minutes maximum.

    Tip: Stick a toothpick in the center and if it comes out clean, the cake it ready:)

    [Reply]

26. Disorichu Says:
    March 7th, 2009 at 10:25 pm

    I want to send a cake to my friend. Do you think I can bake the cake and send it without the cake getting spoiled? I really want to send something. Please suggest if I can do so, or if you have any suggestion then please let me know.

    [Reply]

27. hetal Says:
    March 9th, 2009 at 4:15 pm

    Hi Disorichu,

    We’ve never sent food items in the mail, but after doing some research, it seems that it is possible to do so. Wrap the cake tightly (once it has cooled completely) in plastic wrap. Place it in a sturdy plastic or tin container with a tight fitting lid. You may have to put packaging foam peanuts or crumpled newspaper around the cake so that it doesn’t move. Place the container in a larger box for shipping. You should put more crumpled newspaper or foam peanuts around the container so that it doesn’t move in the box. You should be able to send it via regular mail but if you don’t mind paying a little extra, you can send it by priority mail — it’ll reach sooner.

    [Reply]

28. Disorichu Says:
    March 11th, 2009 at 10:15 pm

    Thanks a lot. I would love to send the cakes I make to my best friend.

    [Reply]

29. Lakshmi Says:
    March 16th, 2009 at 9:46 pm

    I tried this one and turned out very tasty. My husband and kids loved it sooooooo much. Can I try this with fat free condensed milk?

    [Reply]

30. anuja Says:
    March 16th, 2009 at 11:37 pm

    Hi Lakshmi,
    We are sure you can use fat free condensed milk. Let us know how it comes out:-)

    [Reply]

31. Neha Says:
    March 17th, 2009 at 4:09 am

    Hi, I saw that u used the magic bullet in this recipe. I was thinking of buying it for making chutnies & grinding spices since its difficult to do these in the regular blender. how has ur experience been so far with it? Would you recommend it?

    [Reply]

32. Lakshmi Says:
    March 23rd, 2009 at 9:49 pm

    I tried with fat free condensed milk. It tured out really good. Same taste and all. Only the difference is 0% fat. )

    [Reply]

33. Indu Says:
    April 5th, 2009 at 3:41 pm

    I tried your cake for a party and it was an instant suceess. This cake is very easy to make and very yummy. I agree with your suggestion to lessen the amount of water while grinding the dates. Otherwise, the center of the cake will sink a little.

    [Reply]

34. Rob Says:
    April 27th, 2009 at 6:45 pm

    I tried this cake,it’s yummy . I want to prepare little less sweet cake .How do i do that.

    [Reply]

    

    hetal Reply:
    April 27th, 2009 at 7:42 pm

    It is hard to adjust this recipe for sweetness. If you cut down on the condensed milk, the texture may not come out right.

    [Reply]

    

    Rob Reply:
    April 27th, 2009 at 8:10 pm

    How about if i reduce dates.

    [Reply]

    

    hetal Reply:
    April 28th, 2009 at 1:54 am

    You could reduce the amount of dates, but then it won’t be a “Dates” and walnut cake . I think the main culprit for the sweetness is the condensed milk.

35. shreya Says:
    May 7th, 2009 at 8:34 pm

    Hi anuja and hetal,
    can u tell me what is the difference between baking powder and baking soda.please

    Thanks
    for the recipe:)

    [Reply]

    

    hetal Reply:
    May 8th, 2009 at 2:23 am

    Hi Shreya,

    Baking soda is pure sodium bicarbonate. It needs moisture plus an acidifying agent to make it active. It works well in recipes that call for some acidic ingredient (lemon juice, buttermilk, etc). Baking powder has baking soda in it, plus an acidifying agent (cream of tartar) and a drying agent (starch). It will get activated simply by moisture. It works well in recipes that don’t call for an acidic ingredient such as lemon juice.

    [Reply]

36. shreya Says:
    May 10th, 2009 at 7:30 pm

    thanks hetal

    [Reply]

37. Vidya Says:
    May 11th, 2009 at 1:44 am

    Hey Guys! Thank you for the wonderful recipes! Love ‘em!!!
    Question: Can we use whole wheat flour instead?

    [Reply]

    

    hetal Reply:
    May 11th, 2009 at 1:30 pm

    Hi Vidya,

    We’ve not tried whole wheat flour in this recipe, but we have substituted it in other recipes that call for all-purpose and it has worked just fine. It should be alright.

    [Reply]

    

    Namrata Reply:
    March 4th, 2010 at 9:36 pm

    Hi Hetal..

    First of all thanks for this wonderful recipe.. I just wanted to share with other viewers that I have made this cake 3 times – every time with a different filling and it came out very fantasic. Here’s what I have tried:

    1) First version was with bananas instead of dates since I had some bananas handy.. it just came out great just added about 2 tspn of water to mash the bananas but i think it would be Ok w/o water as well

    2) My second version was with pineapple, i bought canned (small one) pinapple chunks (usually they have some syrup in it) I used only chunks, just pulsed them to soften up the texture and it worked good.. the cake came out spongy and soft

    3) Third time i tried yesterday finally with dates and Whole Wheat Flour.. ( I used Annapurna Whole wheat atta) had to add little bit water to dates since this atta particularly tends to soak up more water..ultimately it came out really nice. Infact me and my husband both loved the taste of whole wheat instead of all purpose flour.. it turned out perfectly spongy and soft.

    Lastly after trying succesfully I would like to recomment that it is better to experiment with fillings and not to alter any of the baking ingredients.. (like butter or baking soda or condensed milk etc). Also I used a reasonably thick size baking pan and did’nt open the oven door until 30 mins.. I kept the oven light on so that I could have a look if it is getting burnt!

    I think I am going to try this cake with few more ingredients like coconut, peaches etc.. Thanks for posting such a wonderful receipe..

    Namrata

    [Reply]

    

    hetal Reply:
    March 5th, 2010 at 12:04 am

    Wow Namrata! Thanks so much for taking the time to post your feedback. It’ll answer so many people’s questions.

38. Nidhi Says:
    May 11th, 2009 at 5:19 pm

    Hi Hetal and Anuja,

    I tried this cake and it came out really well and was the most delicious eggless cake i have ever tried in my life. I was thinking of using banana’s instead of dates. What’s your opinion about this. Pls. reply..

    Thanks a lot,
    Nidhi!

    [Reply]

    

    hetal Reply:
    May 13th, 2009 at 2:00 pm

    Hi Nidhi,

    Bananas would work great in this recipe as well. You can also try our Whole Wheat Banana Nut Bread as well.

    [Reply]

39. Disorichu Says:
    May 12th, 2009 at 10:06 pm

    I want to used can of crushed pineapple. May I request to ask the quantity we should use?

    [Reply]

    

    hetal Reply:
    May 13th, 2009 at 1:46 pm

    Since the pineapple adds more moisture to the batter, you will have to try a little at a time (start with just 1/4 to 1/3 can). You should probably squeeze out the excess liquid before adding it in. If you see that it doesn’t make the cake sticky, then you could go up from there the next time.

    [Reply]

40. Nidhi Says:
    May 14th, 2009 at 6:06 pm

    Hi Hetal and Anuja,

    This is Nidhi again. I tried this receipe with bananas, but it also not as yummy as with dates in it. Hetal I cannot try your Whole Wheat Banana Nut Bread as it has egg’s in it, and i am pure vegetarian.
    I wanted to share this receipe with my mom in India, and i was wondering if she can use same amount of home made unsalted butter(made from layer of cream formed on top of boiled milk) for the cake. Will be waiting for your reply.

    Thanks,
    Nidhi!

    [Reply]

    

    hetal Reply:
    May 15th, 2009 at 2:25 pm

    Hi Nidhi,

    You can substitute the egg with 1 Tbsp of Flaxseed powder mixed with 3 Tbsp of water. Mix and wait until it becomes the consistency of egg – gooey. Then mix in per recipe. Regarding the butter, we have never tried the homemade butter so not sure how it will react. Sorry.

    [Reply]

    

    Nidhi Reply:
    May 15th, 2009 at 9:23 pm

    Hi Hetal,

    Thanks a lot for ur reply and wonderful sudstitute of egg. I have a doubt,1 Tbsp of Flaxseed powder mixed with 3 Tbsp of water is substitute for 1 egg right?

    Nidhi!

    [Reply]

41. harshada Says:
    May 15th, 2009 at 6:56 pm

    Hi hetal and Anuja,

    I love ur site. i have tried couple of ur receipes and other tips as well. it’s jst suburb. I want ask if we can use eno fruit salt instead od baking soda in, dates and walnut cake receipe. Also i am going to try it with fresh pineapple. Can plz advice be amount of pineapple juice to be added.

    [Reply]

    

    hetal Reply:
    May 15th, 2009 at 8:40 pm

    Hi Harshada,

    Eno has citric acid in it so it may make your cake sour. We’ve never tried this recipe with pineapple so it’s a guess…

    Pineapple may add more moisture to the batter, so you will have to try a little at a time (about the same amount as the dates). Please let us know how it comes out if you decide to try it.

    [Reply]

42. harshada Says:
    May 15th, 2009 at 8:46 pm

    thnx hetal. that was a quick reply. Actually i want to try that cake t’mrow. My husband really loves pineapple so i thougght od giving it a try. i’ll surely let u now.
    The only problem now is i don’t have baking soda right at hand. Can i Use couple of eggs and double the baking powder amount?

    [Reply]

    

    hetal Reply:
    May 15th, 2009 at 9:21 pm

    oh gosh! Substituting Baking Powder for Baking Soda is easier than the other way around. Baking is a science so adjusting the quantities of the ingredients can drastically change the outcome. When you double the baking powder, you are also doubling the acidifying agent that is in there — may not react well with the other ingredients. You can either experiment with what you have (we’d love to hear about the results) or just run to the grocery store and get you a box of baking soda.

    [Reply]

43. lavi Says:
    May 19th, 2009 at 7:40 am

    HI
    I tried this with pineapple instead of dates…and guess what..it turned out excellent…soft,spongy and yummy!!
    thnx Hetal, Anuja and of course Annam

    [Reply]

44. lavi Says:
    May 19th, 2009 at 7:42 am

    one more thing…where will i get flaxseed powder? I am in Melbourne.
    does the cake taste same when u substitute it for egg??

    [Reply]

    

    hetal Reply:
    May 19th, 2009 at 1:26 pm

    We get flaxseed powder (flaxseed meal) at Whole Foods type stores. If the powder is not finely ground, it may give some texture (which is not bad) but you don’t miss the egg.

    [Reply]

45. UNK Says:
    May 21st, 2009 at 9:40 pm

    The cake was absoulutely YUMMY!!! Thanks for sharing this recipe, Hetal and Anuja.

    [Reply]

46. Ria Says:
    June 26th, 2009 at 8:45 am

    I made the cake yesterday and it was yummy!! I really liked it!

    [Reply]

47. priya Says:
    June 27th, 2009 at 11:01 pm

    thank you for the recipe:)
    i wanna bake this cake tmr,
    can i use eno instead of baking soda?

    [Reply]

    

    hetal Reply:
    June 28th, 2009 at 9:23 pm

    Eno has citric acid in it so it would not be good in this recipe.

    [Reply]

48. priya Says:
    June 29th, 2009 at 2:11 am

    thank you:))

    [Reply]

49. Ria Says:
    June 29th, 2009 at 4:46 am

    I guess I am on a spree now…cooking up your dishes!!

    http://riascollection.blogspot.com/2009/06/eggless-hazlenut-dates-cake-and-lesson.html

    That’s my version of your cake!!! Pardon me…I just couldn’t wait for the cake to cool down…and look at the mess I made But! I tastes soooooo good! I LOVED it! so did everyone at home!! Thanks Annam!! I loved the crumb!

    [Reply]

50. Pinal Says:
    June 29th, 2009 at 8:57 pm

    Hi Ladies,

    After months of wanting to make this cake, I finally got the time and courage to make it. The cake turned out excellent, no sinking in the middle and amazing taste. I must say after reading all the comments and reading about people’s cake sinking in the middle, I was afraid to try it.

    One thing I really struggled with was making the date paste. I had soaked it more than 30 mins, used a grinder, blender and finally food professor and after 45 mins, I had a paste with very few chucks. From reading your tips, I knew to use very little water when making the paste so I was super careful of it and that made it more difficult to blend/process.

    Anyway, the end results were great and I will make it again…one thing though, if I want to use pineapple, do I cut them into chucks? Please explain.

    Thanks Annam for a great recipe.

    [Reply]

    

    hetal Reply:
    July 1st, 2009 at 4:21 pm

    Since the pineapple adds more moisture to the batter, you can try to use crushed pineapple and probably squeeze out the excess liquid before adding it in. You can use the same amount as you would dates.

    [Reply]

51. Deepal Says:
    June 30th, 2009 at 6:50 am

    hi hetal n anuja..

    can i use margarine??
    i dunno if unsalted butter is easily available in indian local stores..

    [Reply]

    

    hetal Reply:
    July 1st, 2009 at 4:15 pm

    Since this is a viewer submitted recipe, we followed it exactly and have not experimented with margarine. If you can’t find unsalted butter, you could substitute regular butter.

    [Reply]

52. Deepal Says:
    June 30th, 2009 at 7:08 am

    hey, can i use an electric beater??

    [Reply]

    

    hetal Reply:
    July 1st, 2009 at 4:13 pm

    Hi Deepal,

    Since this is a dense batter, you may burn out the motor in the electric beater. It is pretty easy to do by hand.

    [Reply]

53. Deepal Says:
    July 14th, 2009 at 10:44 am

    hi..
    is all purpose flour same as maida?? or is self raisin flour is maida?? can u state d difference?? plz..
    thanks..

    [Reply]

    

    hetal Reply:
    July 14th, 2009 at 3:19 pm

    Hi Deepal,

    All purpose flour is the same as Maida. Self rising flour is all-purpose flour with added baking soda already in it.

    [Reply]

    

    hetal Reply:
    July 14th, 2009 at 3:20 pm

    Sorry, it has baking powder and salt added in.

    [Reply]

    

    Swetha Reply:
    March 8th, 2012 at 7:54 pm

    Hi Hetal..
    So if we use all Purpose flour is there any difference in measurements of Baking powder and salt as u said they are already present in All purpose flour?

    [Reply]

54. Deepal Says:
    July 15th, 2009 at 5:40 am

    hi hetal,
    thanks for ur prompt reply..

    [Reply]

55. pinky Says:
    July 24th, 2009 at 2:52 pm

    Hi,
    Please tell me if i could use Ghee instead of Butter.

    thanks…

    [Reply]

    

    anuja Reply:
    July 27th, 2009 at 9:20 pm

    We have never tried it but really don’t think it will work.
    If you do experiment, do let us know the results, very curious!

    [Reply]

56. Sasha Says:
    July 27th, 2009 at 8:04 pm

    Hi Hetal and Anuja,

    I had to make dates cake for my vegetarian friends so When i was about to make this cake my husband told me that he wont eat it coz this was an eggless recipe and he was sure that its going to a disaster.
    But i was confident that it wud be great as usual coz i have tried many of ur recipes and all of them have turned out great. Thanks to u guys.
    I did a slight modification by soaked dates in rum instead of the boiling water and kept it for a day before making it into a paste. It was awesome

    [Reply]

    

    anuja Reply:
    July 27th, 2009 at 9:08 pm

    WOW! We can just imagine what it tasted like!
    Thanks for the confidence vote:)

    [Reply]

57. Amita Rode Says:
    July 29th, 2009 at 1:49 pm

    Hi Hetal & Anuja,
    The two of you are really doing a great job and i love your website as it helps me to learn cooking in a way I never thought I could. You are simple and the video’s really help a great deal. I tried the cake and it was great. Thanks once again and keep going and viewers will keep watching!
    Bye
    Amita

    [Reply]

58. Gunjan Says:
    July 31st, 2009 at 2:33 am

    After reading all the positive comments on this recipe, I baked a cake from scratch for the first time in my life! I must say it smelled awesome.
    I was bold enough to send it to a relative for their birth day. Hence I do not know how it tasted!
    For parcel post:
    1. As suggested above, I let it cool for one hour
    2. Wrapped it up twice in a cling film.
    3. Packed it in the lid of the foil cake pan and fit a cardboard on top.
    4. Used 2-day shipping.

    I hope that the cake doesnt get spoiled by the time it reaches the recepient. And I hope they like the taste! Will update the results soon.

    [Reply]

    

    anuja Reply:
    July 31st, 2009 at 1:19 pm

    Would love to hear the results and so would other readers, I am sure! Keep us posted.

    [Reply]

    

    Gunjan Reply:
    August 4th, 2009 at 4:18 pm

    So the cake reached the destination on time. It did not spoil and was intact due to the packaging.
    It looked and tasted great!

    I am going to try the pineapple version of this and use whole wheat flour. That way the recipe would be more guilt-free

    Thanks for this great recipe!

    [Reply]

59. vanisha Says:
    August 20th, 2009 at 7:08 pm

    hi,ur website is gr8…
    and love all ur receipes….
    plz thrs a request ….how to make a eggless carrot cake….

    [Reply]

60. Shree Says:
    August 20th, 2009 at 9:20 pm

    I have been trying soo many things from ur receipes..very easy to make..I made cake last week and it was simply great…U girls r doing great job…keep posting..It would be great if u can post vanilla Icecream receipe also?..Thanks again!!

    [Reply]

61. Sri Ranjani Says:
    August 31st, 2009 at 1:44 pm

    Hello,

    I tried your recipe. The taste was all fine, but the cake was too hard. It was almost like biscuit.. Could you please tell me what could have gone wrong?

    Also, it would be better if you could tell me are there any changes to be done to bake the cake using a microwave oven.? I have doubts in setting the power watt of the oven..

    [Reply]

62. Snehal Says:
    September 24th, 2009 at 8:17 am

    hi,
    Tried the recipe…and came out very well…dates and walnuts make a good combo..and my cake didn’t even sink like the other reviews mentioned here…may be becuase i used a loaf pan and not the round cake pan…
    thanks for the recipe.

    [Reply]

63. Anu Says:
    October 12th, 2009 at 9:53 am

    Can this cake be made in microwave as well….cooking time wud be less right? would u knw hw much? As if i keep opening the door am afraid it might sink…

    [Reply]

    

    hetal Reply:
    October 14th, 2009 at 2:56 pm

    Hi Anu,

    We’ve never baked this cake in the microwave. If any of our other viewers have done this before, please share your experience.

    [Reply]

64. Christina Says:
    October 22nd, 2009 at 6:26 pm

    Hetal/Anuja,

    I love ShowMeTheCurry and the work you both do. Thk – you guys rock!

    Could you please answere a few questions for me?
    1. I saw in one of your comments that we can use salted butter. Is that right? I hope it doesn’t shrink the cake..
    2. What is the size of the container for the recipe?
    3. How long can I keep the cake outside? If I am planing to make it for a party, can I make it a couple days before and NOT put it in the refrigrator..

    [Reply]

    

    hetal Reply:
    October 24th, 2009 at 4:23 am

    Hi Christina,

    We used unsalted butter for this recipe. We have not tried salted butter, but the comment was addressed to someone who asked about using margarine. We thought salted butter might be a better option than margarine. I would tell you to experiment but since you’re making this for a party, it would be better to follow the recipe exactly (experiment at a later time ).

    You can use approx 10 inch baking pan or even a regular size bread loaf pan.

    It would be better to store the cake in the fridge and then just warm it up in the microwave rather than keeping it out for a few days. It will still be moist.

    [Reply]

65. Lajja Says:
    October 23rd, 2009 at 3:17 pm

    You ladies are awesome. Thanks for the recipe. I have tried your other recipes too. and they were mind-blowing. so now, trying to be bold and make this cake. but I am a little worried.

    1) I don’t have sift, can I instead use dry mixer to first grind it so that it can be mixed thoroughly and then I will add wet ingredients to it and then will use wire whisk to mix it to dry ingredients. I will get sifter while I go to India, but as of now, I don’t have many options.

    2) Google gives confusing answers when you search for tbsp and tsp. So, just want to confirm if in your recipe, 3 tsp = 1 tbsp?

    3) can you please let me know precautions to take to avoid the cake becoming hard? Can you please also tell me which one will be softer and easier for a beginner like me(chocolate or date cake)?

    4) Is saji na phool same as baking soda? I got it from indian store. he was saying its the same thing, but I am a little skeptical

    Please answer as soon as possible, as my husband’s birthday is on November 5 and I want to surprise him. Please. Please.

    Thanks

    [Reply]

    

    hetal Reply:
    October 24th, 2009 at 12:27 am

    Hi Lajja,

    1. If you don’t have something to sift the flour, you can try your best to do it with your hands…no need to grind it. You can find sifters (or sieves) at stores like Walmart (though they may look different) so you don’t have to go to India to get it.

    2. Yes, in our recipes 1 Tbsp = 3 tsp.

    3. Both the chocolate and date cakes are very easy — even for beginners. You may want to read comments by other viewers and see what tips you can pick up from their experience.

    4. I believe that saji na phool is citric acid (aka nimboo ka phool)…not baking soda. Baking soda is called Soda Bi-carb or Sodium Bicarbonate. Citric acid is a souring agent so do not use it for cakes.

    Hope that helps! Please wish your husband a very happy birthday from us!

    [Reply]

    

    Lajja Reply:
    October 29th, 2009 at 6:01 pm

    Really appreciate your prompt response and Thanks a lot for wonderful videos and for your wishes

    [Reply]

    

    shahira Reply:
    March 9th, 2010 at 11:57 am

    if u want a soft choclate cake add little milk..choclate cake cm v smooth n soft…this is im teling from my experience… )

    [Reply]

    

    Gowri Radhakrishnan Reply:
    February 9th, 2013 at 11:25 pm

    Hi Lajja / Hetal,
    Dont worry about the sift. i have done this atleast 4 – 5 times now. All the time i just mixed the flour with a spatula. just try taking a round or curved bottomed container so that mixing may be easier. or if you dont have one like that do it in a normal container. so far all the times the cake comes out just awesome. so just do it casually with confidence. Anuja and Hetal’s recipe is great, you wont go wrong.

    [Reply]

66. Sanju Says:
    October 25th, 2009 at 3:39 am

    Thanks to both of you, you made baking simple and reliable. i substituted the dates with 3 bananas. (coz i had no dates and did have 3 really blackening bananas).

    It turned out just like it is in the pic, the color on the inside is lighter coz the fruit is different. “Yummy and perfect!

    I am craving to try it with crushed pineapple, will post feedback and qty once i try it.

    [Reply]

67. Nanu Says:
    November 6th, 2009 at 4:46 pm

    Thank you for posting this recipe. My cake turned out perfect. I made it for my aunt’s birthday and everybody loved it. Everybody was surprised to see such a fluffy cake without using egg. I had tried eggless pineapple cake several times but it never came out as perfect as this.

    I am always too lazy to write a comment…but this cake is soooooooooooo yummy, i had to write it. For me the baking time was 30 min.

    [Reply]

68. Lajja Says:
    November 9th, 2009 at 11:18 pm

    First, let me thank you ladies and Annam for sharing this wonderful recipe. I finally tried it out with so much fear. But, may be I took so many precautions that end result wasn’t as great as it could have been.

    I used wilton 9″1.5″ pan, and somehow my cake was totally burnt. I kept it for exactly 40 minutes on 350 F. My mistake was I guess to not to open the stove and check after 30 mins. I am not sure what went wrong, my oven was too strong, or my pan too thin. Don’t know. It looks like a metal one, not sure. I removed all the burnt part, (it got reduced by half), and the rest half part I kept.

    Getting disheartened, I ran to grocery store, got cake mix, unwillingly used eggs (I don’t eat them but my husband does, I courageously shredded my inhibitions thinking it was his bday after all), and made another cake altogether.

    Now the surprising part comes, that cake came out looking all nice, I decorated it, but eventually it couldn’t equal taste of your date and walnut cake in any sense. Even though, it was burnt, my husband loved your version of cake

    So, please advise me what to do next time to avoid such mistakes!

    [Reply]

    

    hetal Reply:
    November 10th, 2009 at 3:35 pm

    Hi Lajja,

    So sorry to hear about your burnt cake. The problem could have been a combination of the type of pan and your oven. It is always best to keep an eye on whatever you are baking, especially towards the end. No matter what the oven temp says, all ovens are different. You can tell if a cake is done by inserting a toothpick in the center. If it comes out clean, the cake is ready. Glad you husband enjoyed the cake anyway. We wish him a very happy belated birthday!

    [Reply]

    

    Gowri Radhakrishnan Reply:
    February 9th, 2013 at 11:28 pm

    actually, it takes only 25 minutes in my oven. so you need to keep checking.

    [Reply]

69. vanisha Says:
    November 10th, 2009 at 2:27 pm

    hi hetal n anuja,
    i made cake once in my life time and it came out so well and spongy…evry1 liked it…
    i ws very excited about this cake …ur receipes r gr8 nd helpful..
    need more veg cakes…nd thx a lot…

    [Reply]

70. Sandi Says:
    November 16th, 2009 at 8:21 pm

    What kind of frosting do your recommend? I used a 9″ springform pan(the kind in the video) and the cake came out perfectly. Pan size is very important when baking – I wouldn’t try baking this in bowls as some people suggested because the batter will take longer to bake at the bottom than the top.

    [Reply]

    

    hetal Reply:
    November 17th, 2009 at 5:16 pm

    Hi Sandi,

    We usually have this cake as is – no frosting. However, a cream cheese frosting may taste good.

    [Reply]

71. Shivangi Says:
    November 17th, 2009 at 6:05 pm

    This is mentioned as eggless cake, can eggs be added instead of baking soda?

    [Reply]

    

    hetal Reply:
    November 17th, 2009 at 7:29 pm

    Gosh, we’ve never tried this recipe with eggs. Sometime in baking, it’s hard to substitute ingredients because baking is more of a science than regular cooking. However, it is a fantastic recipe even without the eggs so try it out.

    [Reply]

72. bhavana Says:
    November 28th, 2009 at 11:54 am

    can we prepare cakes and biscuites in microwave oves as we dont have the other one

    [Reply]

    

    hetal Reply:
    November 28th, 2009 at 3:03 pm

    Hi Bhavana,

    Though some have had luck baking in the microwave, we have never tried it. The texture will not be exactly that of things baked in the oven.

    [Reply]

73. vilma Says:
    December 5th, 2009 at 5:12 pm

    Can i use slightly salted butter for this cake because im worried it might sink in the middle and remain soft. Please reply hetal and anjua.

    [Reply]

    

    hetal Reply:
    December 6th, 2009 at 11:11 pm

    Hi Vilma,

    Judging from most of the comments, it seems as though the sinking happens if the oven door is opened before the cake has had a chance to finish baking. So far, there has been no evidence that salted or unsalted butter causes the sinking.

    [Reply]

74. Upasana Taneja Says:
    December 11th, 2009 at 11:02 pm

    Hi,

    I am really looking forward to baking this cake. But I want to avoid condensed milk. Is there any substitute that I can use? Or if it is left out what adjustments would I have to make in the cake.

    Thanks!

    [Reply]

    

    hetal Reply:
    December 12th, 2009 at 8:43 am

    Hi Upasana,

    The condensed milk does several things in this recipe. It provides the richness as well as the sweetness. Due to the heavy texture of condensed milk, you could substitute sugar, but it is very hard to substitute with any other kind of milk. Even heavy whipping cream is not the right consistency.

    [Reply]

75. Sri Says:
    December 14th, 2009 at 1:51 am

    Hi Hetal and Anuja,
    I have tried this cake a couple of times and it came out delicious. I want to try this on a cheesecake pan as yours. I have a 9.25″ inch pan. Is that too big? Or should I go for a smaller one?

    Thanks
    Sri

    [Reply]

    

    Anonymous Reply:
    December 14th, 2009 at 2:51 am

    OOps!! Sorry I have a 9.75 inch pan and not 9.25…..

    [Reply]

    

    hetal Reply:
    December 14th, 2009 at 2:38 pm

    Hi Sri,

    This cake will work in any sort of pan. The only difference will be the time it takes to bake. If the pan is shallow, the baking time is usually a little less. Just keep an eye on it as it gets close to getting done. You can stick a toothpick in the center of the cake. If it comes out clean, the cake is done.

    [Reply]

76. Sri Says:
    December 15th, 2009 at 11:28 pm

    Thank you. That was helpful

    [Reply]

77. Sri Says:
    December 16th, 2009 at 6:38 pm

    Hi Hetal and Anuja,
    My nephew’s birthday is around the corner. I’m planning to make both dates and pineapple cake. But the concern is I need to drive for 8 hours. Kindly help me:

    1. Is it ok to bake the cake 2 days in advance? If yes, how should I store them so that the freshness remains intact?(8 hours on the road)

    2.Should I bake it the a day before?

    Thanks,
    Sri

    [Reply]

    

    hetal Reply:
    December 16th, 2009 at 6:56 pm

    Hi Sri,

    The cake stays fresh in the fridge even if you bake it 2 days in advance. You can warm it in the microwave and it will taste great. As far as the 8 hr drive, it will be fine. In fact, it will come to room temp and then you just have to warm it for a few seconds .

    [Reply]

    

    Sri Reply:
    December 17th, 2009 at 5:54 pm

    Phew!! that’s a big relief.

    Thanks Hetal…

    [Reply]

78. Sri Says:
    December 18th, 2009 at 2:04 am

    Another question!!

    Can I brush the cake with water and sugar mixture just to add enough moisture? I’m not sure if this works for the dates cake as I’m planning to add the whipped cream icing .

    Thanks for all your help,
    Sri

    [Reply]

    

    hetal Reply:
    December 22nd, 2009 at 2:26 pm

    Hi Sri,

    We’ve never tried to moisten this cake with sugar water. It tastes great as is

    You may want to experiment when you don’t have to make it for someone (or a party). If you do, we’d love to hear your feedback.

    Thanks!

    [Reply]

    

    Sri Reply:
    December 22nd, 2009 at 9:54 pm

    Hi Hetal,
    I tried adding a little amount of sugar water. Guess what?? It came out fine with the pastry texture what I was looking for.

    Thanks for your help
    Sri
    Happy Holidays!!

    [Reply]

    

    hetal Reply:
    December 23rd, 2009 at 1:47 pm

    Hi Sri,

    Awesome! Thanks for the tip…we’ll surely try it next time. Happy holidays to you and your family!

79. nupur Says:
    December 22nd, 2009 at 8:54 am

    hii…
    i just switched on to site for d 1st tym..its an excellent sites…thnx u 2..
    i m just plannning to cook dis cake dis christmas..i jus wanted to knw can v prepare it in micro instead of oven?if yes can u plz let me knw d temperature n which it has to b cooked nd for hm much tym..
    thnx again

    [Reply]

    

    hetal Reply:
    December 22nd, 2009 at 2:27 pm

    Hi Nupur,

    Many people do bake in the microwave but the recipe is tailored for it.

    Unfortunately, we have not tried this recipe in the microwave so cannot give you proper guidance.

    Sorry.

    [Reply]

80. Deepa Says:
    December 24th, 2009 at 12:33 am

    Hi Hetal & Anuja,

    You guys rock… i recently stumbled upon your website and in the process of trying all of your recipes…the recipes i have tried till now have worked out very well…i look forward to try new recipes everyday.. where can i get the cake pan which u baked(i live in US)…the one that separates with the bottom intact…thanks in advance

    [Reply]

    

    anuja Reply:
    December 24th, 2009 at 3:07 am

    Hi Deepa,
    Thanks for the compliment! The cake pan we use is called a ‘cheesecake pan’ and can be bought at any/all kitchen stores including your grocery stores and Walmarts.
    Hope that helps.

    [Reply]

81. Anonymous Says:
    January 25th, 2010 at 3:29 pm

    hi guys…i tried your cake…. first time it was a super hit …but second time i tried it but the cake didn’t turn out that soft and puffy… i used the same ingredients as first time…can you please let me know what might be the reason?

    Thanks

    [Reply]

    

    hetal Reply:
    January 26th, 2010 at 2:56 pm

    Sometimes, it has to do with fluctuating oven temperatures. You should try not to open the oven door during the cooking process.

    [Reply]

    

    Priya Reply:
    January 26th, 2010 at 3:45 pm

    Hi Hetal and Anuja,

    Your website is really great. I have tried a lot of your recipes and they have come out great. I tried the eggless date walnut cake in the microwave oven and it was fantastic. However the time taken was more than in an usual oven. I baked in for nearly an hour or more. It was not cooked in the middle so had to keep it again in the oven and had to repeat it till it got baked fully and hence it sank slightly in the middle but the taste was awesome. Also the baking dish was very shallow and hence may be the extra time. You guys are great and keep it up.

    [Reply]

82. Nisha Says:
    January 28th, 2010 at 11:02 pm

    Hi Anuja n Hetal,

    can you please give recipe for eggless pound cake?

    [Reply]

83. nupur Says:
    January 29th, 2010 at 10:38 am

    hii..
    i have a request to make..plz can u tell us sum cake or brownie recipes dat can b cooken in microwave?
    nd plz do tell us d recipe for frozen cakes…eagerly waiting for dose recipes..thanks in advance…

    [Reply]

84. sara Says:
    February 16th, 2010 at 2:48 pm

    what is thesubstitue for condensed milk

    [Reply]

    

    hetal Reply:
    February 17th, 2010 at 2:21 am

    Hi Sara,

    Condensed milk is just milk and sugar that have been cooked down to a thick consistency. You can try heavy whipping cream mixed with some milk powder and sugar. It may work.

    [Reply]

85. Nalini Says:
    February 18th, 2010 at 3:17 pm

    Hi Hetal and Anuja

    I tried this cake today and i had the same problem like everyone my cake sinked in middle & it took me only 30min to bake. I opened my oven after 30 min to check with toothpick since, it came out clear i removed it. B

    But my bad luck the cake sinked in the middle. This is the first time in my life i tried a cake and the taste was awesome.

    I made some changes as my husband does not like too much of sweet i reduced the qty of condensed milk and substituted it with more dates and i also added other dry nuts. My husband liked the cake. Thanks for the recipe.

    [Reply]

86. Om Says:
    February 25th, 2010 at 6:25 pm

    Hello,
    I would appreciate an early response since I want to surprise my wife and bake her a cake today which is our 10th anniversary. The question I have is: If one wants to make this a sugarless cake, can I substitute mashed bananas for the condensed milk. THanks, and BTW we love your work!

    [Reply]

    

    hetal Reply:
    February 25th, 2010 at 8:55 pm

    Hi Om,

    We’ve never substituted the condensed milk for anything in this recipe. Even if you add bananas, the moisture level will be different because of the milk. You can try this recipe for homemade condensed milk and replace the sugar portion with Splenda. Again, we’ve never tried it, but it’s an option.

    3/4 cup white sugar
    1/2 cup hot water
    1 cup plus 2 tbsp powdered milk

    Dissolve sugar in hot water. Add powdered milk. Stir well until dissolved. Cool. Equals one 14oz can.

    Good luck and Happy Anniversary!

    [Reply]

    

    Om Reply:
    February 26th, 2010 at 6:58 pm

    Thanks, but since I was running out of time, I went ahead and used Margie’s banana syrup as a substitute for condensed milk. With good results!
    Om

    [Reply]

87. CS Says:
    February 27th, 2010 at 10:39 pm

    I was wondering , can I use eggs in walnut cake? If yes, how many? Thanks

    [Reply]

    

    hetal Reply:
    March 1st, 2010 at 3:42 pm

    Hi CS,

    You can add one egg and 1/2 cup of water to the recipe.

    [Reply]

88. Lajja Says:
    February 28th, 2010 at 4:42 pm

    Hi Anuja and Hetal,

    I can’t thank you enough for this great recipe. As you know, first time I tried it was disaster when I baked for 40 mins. May be it had to do with my pan or oven. Second time, I modified few things. I baked it for 25 mins on 325F, when I checked with toothpick it came clear. So, I just took the cake out and it was awesome. It was such a hit that I had to make it again just after a week and it got parceled to even India with my brother.

    Btw, one tip from my experience, After soaking dates for 30 mins to 45 mins, cut them into small pieces, and then grind the dates. If you do it, it will be easier to grind in mixer, and you won’t even need to use much water.

    [Reply]

    

    CS Reply:
    March 1st, 2010 at 1:13 am

    Lajja – Did you use eggs at all ?

    [Reply]

    

    Lajja Reply:
    March 3rd, 2010 at 4:32 am

    Nope, I didn’t use any eggs, and still no one can say that I didn’t. It was so delicious.

    [Reply]

    

    hetal Reply:
    March 1st, 2010 at 3:09 pm

    Thanks for the feedback Lajja!

    [Reply]

89. sonu Says:
    March 4th, 2010 at 12:12 am

    hi,
    hetal & anuja,
    i tried this recipe today it came out really well,thanks for this wonderful recipe.one thing i would like to share tat as i didn’t had baking powder i sustituted with 1/2 cup yogurt & 1/4 tsp bicarbonate of soda ie..
    To make up 1 teaspoon of baking powder
    use 1/4 teaspoon bicarbonate of soda plus 1/2 cup yogurt or sour cream (omit 1/2 cup of some liquid from the recipe).i omitted 1/2 cup water.(one more thing i made slight change i used 1
    cup allpurpose flour & 1/4 cup self rising flour i was worried but it worked out)

    [Reply]

    

    hetal Reply:
    March 4th, 2010 at 3:59 am

    Hi Sonu,

    Thanks so much for the feedback…we’re sure it will help others.

    [Reply]

90. shahira Says:
    March 9th, 2010 at 1:45 pm

    Hi dear sisters,
    2day i tried dates cake..hmmm its yummy n v soft…i used cahew nuts for walnut…:) this is first tym i made a cake witout eggs..b4 earlier i got many cake receipes making without egg..but i never tried dat..but dis tym i kept trust on u 2 n made it..its success..:) i want to knw 1 thing dat if suppose i want to use egg then wat time it want to add in this recipe n is dat ok? pla let me knw..
    thanks a lot for this easy n quick make recipe..:)

    [Reply]

91. shahira Says:
    March 9th, 2010 at 1:54 pm

    also want to knw is it ok if add vanilla for cake?

    [Reply]

    

    hetal Reply:
    March 10th, 2010 at 3:27 am

    Hi Shahira,

    Yes, if you want, you can add vanilla but it really does not need it.

    [Reply]

92. Lajja Says:
    March 11th, 2010 at 2:37 pm

    Hi Gals,

    I have one doubt. My mom was asking for this cake recipe. But, she is in a small town of India, and I am not sure if sweetened condensed milk will be available there. So, is there any substitute available for it?

    [Reply]

    

    hetal Reply:
    March 11th, 2010 at 2:49 pm

    Hi Lajja,

    I have never tried this recipe personally but maybe she can try it:
    HOMEMADE SWEETENED CONDENSED MILK

    Butter – 3 Tbsp, melted
    Sugar – 2/3 cup
    Instant Nonfat Milk (powder) – 1 cup
    Boiling Water – 1/3 cup
    Pinch of salt

    Put all ingredients in a blender and process until smooth. This makes the equivalent amount as a 14oz can.

    [Reply]

    

    Lajja Reply:
    March 11th, 2010 at 3:15 pm

    Hmmm. Sounds easy enough. I will let her know. Thanks

    [Reply]

93. MADHURI Says:
    March 15th, 2010 at 8:27 am

    HI, IF I WANT TO PREPARE A SMALLER SIZE CAKE, HALF OF THE SIZE SHOWN HERE, THEN AT WHAT TEMPERATURE & FOR HOW MUCH TIME I SHOULD BAKE IT

    [Reply]

    

    hetal Reply:
    March 15th, 2010 at 2:42 pm

    Hi Madhuri,

    In general, when baking you should fill your pan 1/2 way up. The temp and time will depend on the size of your pan. If you use a big pan and use 1/2 this recipe, you will be filling your pan shallower than what the recipe calls for. In this case, shorten the time and raise the temperature a bit. If your pan is smaller and you fill it 1/2 way up, you can keep the same temp but just check on the time — it may get done quicker.

    [Reply]

94. Nalina Says:
    April 5th, 2010 at 1:55 am

    Hi Hetal & Anuja,

    Love your site. I tried this eggless cake 3 times – it tasted great (I also added 1/4 tsp of ginger powder; omitted the nuts), but sank in the middle. Also, it was a bit overdone after 40 min. So, in my last try I modified a little – I added only 1 1/4 tsp of Baking Soda and baked at 340 degree F for 35 min. It came out very well.

    Thanks for the great recipe.

    [Reply]

    

    anuja Reply:
    April 6th, 2010 at 3:53 am

    Hi Nalina,
    Glad to hear that. Amazing how different ovens can be. We have made this cake so many times…

    [Reply]

95. ST Says:
    April 5th, 2010 at 4:27 pm

    Great Recipee, we made it thrice in 1 week due to public demand. It is so easy to bake! I baked it and took it to work in the morning (which is 6am), the prep time is sooo less and clean up is less too.

    I am making this with my niece today (I am baby sitting her), she is all enthusiastic about it!.

    I taught my cousin to bake it too and the word has spread!

    [Reply]

    

    anuja Reply:
    April 6th, 2010 at 3:28 am

    Hi ST,
    That is wonderful! And thank you for spreading the word. That is the only thing we ask of our viewers – just keep telling everyone about SMTC

    [Reply]

96. Nisha Patel Says:
    April 6th, 2010 at 7:31 pm

    Hello hetal & Anuja,

    I have made the Walnut & Date Cake 3 time’s now, and every time I make it, my whole family has loved it sooooo much. One problem that I did have is that the centre of the cake sink’s, and left in in the oven to cook for another 5 minute’s, but the sinking still is there, is there any solutions to this problem?.

    Just like to say that you ladies rock, and I love you both!.

    Kind Regards

    Nisha K Patel

    London U.K.

    [Reply]

    

    anuja Reply:
    April 7th, 2010 at 3:42 pm

    Hi Nisha,

    Amazing, we have made this so many times and it’s never done that yet, it’s happened to a lot of viewers.

    Here are a couple of suggestions:
    - try a shorter pan (not very high)
    - try adding in an egg or flaxseed powder (egg substitute) – but then you may need to add additional sugar
    - try with a bundt pan
    Hope one of them works for you

    [Reply]

97. Dee Says:
    April 7th, 2010 at 8:53 pm

    Hi guys,

    what do i do if i want it to be just a walnut cake? should i add more sugar to the mixture?

    lookibng forward to your reply..

    Deepa

    [Reply]

    

    anuja Reply:
    April 9th, 2010 at 7:17 pm

    Hi Dee,

    We have never tried it with only walnuts but you can try substituting dates with sweetened apple sauce (approx 4oz) or sugar + unsweetened apple sauce.

    [Reply]

    

    Anonymous Reply:
    April 17th, 2010 at 9:48 pm

    Hi Anuja,

    Thanks a lot for the tip!! I’ll let you know how it turned out:)

    Dee

    [Reply]

98. priya Says:
    April 8th, 2010 at 8:06 pm

    The cake was awesome!!!!!!!!!!! thanks for the lovely recipe…

    [Reply]

99. jyothi Says:
    April 21st, 2010 at 2:45 pm

    Hi Hetal and Anuja

    You guys ROCKKKKKKKKKKKK!!!!!!!!!!! I am very very interested in cooking and have never seen a site like yours.

    I came across your website in March when I was looking to bake a cake for my Husband’s Bday. It was the first time I have ever baked anything. I was so apprehensive but It turned out awesome.

    My friends who came home later tasted the last few pieces and demanded more. I am planning to make it again tomorrow for them for a gettogether. Hope it turns out the same way as before.

    Please try and keep it a free website. I am telling all my friends about your website. They LOVE it!!!Keep up the great work you are doing.

    [Reply]

    

    anuja Reply:
    April 21st, 2010 at 5:25 pm

    Hi Jyothi,

    Enjoy the cake and thank you for spreading the word

    [Reply]

    

    jyothi Reply:
    April 23rd, 2010 at 2:11 pm

    Hi Anuja

    Tried the cake. Came out better than before. My son is allergic to Wheat products. So I tried making the cake with Gluten free products. That came out good too.

    [Reply]

    

    anuja Reply:
    April 23rd, 2010 at 3:59 pm

    Hi Joythi,

    Great to know that, thanks for the feedback

100. kalyani Says:
     April 27th, 2010 at 5:13 pm

     hey Hetal / Anuja;

     am just hooked to ur website … and hv been wanting to try out many of ur exciting recipes, which I did with this eggless dates and walnut cake.. I followed ur instructions to the “T”, but somehow it not not only burnt but also was extremely dry! Am willing to discount this as it was my first ever experiment with baking a cake (yup!) using an oven… Is the total cooking time (incl pre-heat) 40 mins or is it 40 + 10 mins ?? … do let me know how I could improve next time.. pls also mail me to the address I sent u.. Many thanks,

     [Reply]

101. Sujata Says:
     April 29th, 2010 at 9:19 pm

     Hi Hetal & Anuja,

     Tried this cake yesterday and it came out really well. I was baking a cake for the first time and was not sure about the result. Was so happy of my adventure that sent a snap of the cake to my mom. Its a wonderful recipe. Keep up the good work.

     Best Wishes….Sujata

     [Reply]

102. Sangeetha Says:
     May 3rd, 2010 at 1:26 am

     Hi Hetal & Anuja,

     Tried this cake today..I came out really good except for few things like all others have told. 1.the cake sank slightly in the middle. 2.the edges became a bit crusty!! donno y?

     Anyways my husband loved it and he is a big fan of dates

     Thanks,
     Sangy

     [Reply]

     

     anuja Reply:
     May 3rd, 2010 at 8:06 pm

     Hi Sangeetha,
     If you eat eggs, add one or add flaxseed substitute, it works like a charm!

     [Reply]

103. r Says:
     May 9th, 2010 at 12:29 am

     Hello Anuja and Hetal,

     I have a question on general-baking. Do all ovens require some pre-heating? I have micro-grill-oven combo thing(15L).

     I baked a cake first time in Oven mode yesterday and I pre-heated the oven at 170 deg for 10 minutes.

     But when I placed the batter-tin(15cm steel) inside, the top crust of the cake cooked quite quickly and became extra brown(overcooked or slightly burnt). I had to stop the oven after 25 minutes (though the recipe required 30-35min baking time)..

     Finally, when i took the cake out, the top crust was oven-done as mentioned above but the rest of the cake was just perfect(soft,pongy n yummy)…

     wjat cold have gone wrong with the top crust here? Pre-heating issue or anything else?

     thanks..

     [Reply]

     

     r Reply:
     May 9th, 2010 at 3:15 am

     additional info:

     the manual says:

     microwave mode 500W.200W
     Oven Mode: 1100W

     Could it be that 170degrees was too high a temperature for such high power?

     here is the pic

     http://picasaweb.google.co.in/105137142858961222329/20100509?authkey=Gv1sRgCP2tvPPuioacPA#5469103023872020386

     the dark-brown(slightly burnt) layer is thin and easily peeled off. the portion under looks like the right hand portion of cake.

     [Reply]

     

     hetal Reply:
     May 10th, 2010 at 2:24 pm

     Hi R,

     Honestly, we have never used a micro-grill oven combo but all ovens work differently. Whenever you see time and temperature in a recipe, it is only a guideline. You really have to experiment with your oven to determine if it is more or less powerful.

     Regarding your question about pre-heating…yes, you do have to preheat your oven if you intend to bake. You do not need to preheat if you want to broil something (heat coming from top for quick browning).

     If your cake is browning too fast at the top, then definitely use a lower temp than what the recipe states.

     [Reply]

104. deepti Says:
     May 26th, 2010 at 6:24 pm

     hi hetal and anuja
     i want to replace dates with banana,
     so plz let me know how many banana should be use?
     thanks

     [Reply]

     

     hetal Reply:
     May 27th, 2010 at 4:52 pm

     Hi Deepti,

     You can mash up bananas to get to a little more than 150 grams (5 ounces). That is the amount of dates we use but we also use a little water for grinding. Since bananas already have the moisture, you can just add a little more banana. Have you tried the Banana Nut Bread? Some of our viewers have made it without the egg and it’s worked for them.

     [Reply]

105. poonam Says:
     August 18th, 2010 at 11:18 pm

     from where i get condensed milk?

     [Reply]

106. jyothi Says:
     September 30th, 2010 at 2:27 pm

     I made this cake for my friend’s bday yesterday. This is my 3rd attempt at making this cake. Its tasting better each time. This morning I got calls from all my friends asking for the recipe.

     I read someone’s comment that they burnt their cake. Hey it happened to me the first time I baked this cake too. Your oven needs less time to bake this cake. yesterday I baked my cake for just 32minutes and it turned out perfect. So just experiment and find the right bake time for your oven

     [Reply]

107. niki Says:
     October 5th, 2010 at 1:00 pm

     OMG…I made it today & it was a super duper hit…made it with bundt pan.superb…u gals rock….keep up the good work

     [Reply]

108. Swati Says:
     October 15th, 2010 at 6:15 am

     Hi Hetal and Anuja,

     I tried the dates walnut cake recipe today. The cake turned out very nice. Except that it is not sweet enough. I personally don’t like my dessert to be very sweet. But this cake’s sweetness is not even able to satisfy my taste buds. I have made this cake for a tea party and I am worried that my friends would not like it much. Do you think there is a way I could adjust the sweetness of cake now?

     [Reply]

     

     hetal Reply:
     October 15th, 2010 at 2:51 pm

     Hi Swati,

     This particular cake is not meant to be as sweet as regular cakes but then it is a personal preference. You can try to garnish it with some whipped cream at the time of serving. Try the one that comes in a spray can…it has some sweetness to it and looks pretty.

     [Reply]

109. Anonymous Says:
     October 18th, 2010 at 4:41 am

     Awesome turnout….have made it myself a couple of times and also passed on the website link to many more….the result is always the same….YUMMMMMM….!!!

     [Reply]

110. Sherly Says:
     November 7th, 2010 at 7:00 am

     Hi, if I only have baking powder at home, how much I should use it in the recipe? because you said that baking powder and baking soda is the same, but the recipe says to use both of them, I got confuse about it. Thank you..

     [Reply]

     

     hetal Reply:
     November 8th, 2010 at 7:48 pm

     Hi Sherly,

     Baking powder and baking soda are not the same. They both have baking soda in them, but baking powder has more ingredients. You should get baking soda for the texture of this cake to come out properly.

     [Reply]

111. Rani Says:
     November 11th, 2010 at 11:06 pm

     Hi Guys,

     Thanks for this wonderful recipe. I made it yesterday, using whole wheat flour, it came out good.

     I have QUESTION…..if I need to make a bigger cake and double all the ingredients…what about the cooking time?

     Also what size pan did you use for your cake?

     Please let me know asap, I need to bake it tomorrow.

     Many thanks,RAni

     [Reply]

     

     hetal Reply:
     November 12th, 2010 at 1:26 pm

     Hi Rani,

     Several viewers have had issues with the cake sinking in the middle so we do not suggest making a double batch in one pan. Our pan was approx a 10″ cake round but we have had really good results with using a bundt pan as well. Good luck!

     [Reply]

112. Rani Says:
     November 11th, 2010 at 11:10 pm

     Hi Guys,

     Another quick question, can I use flexseed to replace the baking soda and baking powder, will that help the cake be more moist? If yes, how much?

     Thanks again,
     Rani
     Studio City

     [Reply]

     

     hetal Reply:
     November 16th, 2010 at 4:10 am

     Hi Rani,

     We have not replacing flaxseed powder for the baking soda/powder so we cannot say for sure. Baking is a science and most times, recipes have to be followed exactly.

     [Reply]

113. Arpana Says:
     November 17th, 2010 at 4:05 am

     I stumbled upon your website this afternoon while searching for some recipes for date cake. Trying it out right now – it’s in the oven. I must commend both of you for the excellent job you ladies have done with Southeast Asian recipes.

     Will let you know tomorrow how the cake turns out. I was out of butter so replaced it with desi ghee – a bit nervous about this replacement as I have never tried baking cakes with desi ghee before.

     Something tells me I am hooked to this site for life now:) Also shared the link with an American colleague of mine – she is crazy about Indian food. Keep up the great job, Anuja and Hetal!

     [Reply]

     

     hetal Reply:
     November 18th, 2010 at 10:31 pm

     Thanks for spreading our word and helping us to grow!

     [Reply]

114. Arpana Varshney Says:
     November 17th, 2010 at 3:42 pm

     The cake turned out good. I can taste/smell the desi ghee but my family insists it’s only because I know about it. I followed the recipe to the T. Looks like my oven is in line with yours because 40 minutes baking time was just perfect. I used a bundt pan so no sinking problems either:)

     Thanks a bunch, Hetal & Anuja!

     ~Anu

     [Reply]

     

     hetal Reply:
     November 18th, 2010 at 10:33 pm

     Hi Arpana,

     Glad it worked out for you! Enjoy!

     [Reply]

115. Rani Says:
     November 20th, 2010 at 12:29 am

     Hi Hetal and Anuja,

     Thanks for this wonderful recipe, the cake was awesome, I think this is the best eggless cake I have ever had.

     Thank you guys again,

     please post recipe for Mathipaak…Hetal please ask your mom for it….kindly. I am sure she makes great Methipaak….I know it is more popular with us Gujratis. )

     Love,
     Rani

     [Reply]

     

     hetal Reply:
     November 25th, 2010 at 2:41 pm

     I will definitely ask my mom.

     [Reply]

116. Madhulika Says:
     November 22nd, 2010 at 8:25 pm

     Hello Ladies,

     How r both of you.

     I tried this recipe few days before and it was the best eggless cake i ever had. Not only me also my husband and my frns liked it very much. I have my frn’s 10th wedding anniversary and i will be making this recipe.

     Please come up with some more eggless cake recipes like this.

     Wonderful Job !!!

     [Reply]

     

     hetal Reply:
     November 25th, 2010 at 2:09 pm

     Thanks for the feedback Madhulika! Glad everyone enjoyed the cake!

     [Reply]

117. Date Walnut Cake « Luck&Love @Home Says:
     November 24th, 2010 at 9:28 pm

     [...] found this recipe on showmethecurry and had been waiting for the right occasion to try it. Last Saturday night [...]

118. Rachana Says:
     December 12th, 2010 at 11:47 pm

     Hi Hetal, Anuja
     My cake came out very nice no sinking at all. By reading all comments I was afraid of sinking cake in middle. I prepared it in loaf pan and made date paste without water.
     Thanks for sharing such nice a recipe.

     [Reply]

     

     hetal Reply:
     December 14th, 2010 at 4:43 pm

     Your welcome Rachana! Thanks for the feedback.

     [Reply]

119. Nisha Says:
     December 14th, 2010 at 12:35 am

     Hi Hetal,

     Can I use almonds instead of walnuts.

     [Reply]

     

     hetal Reply:
     December 14th, 2010 at 4:28 pm

     Hi Nisha,

     You could use any nuts however the flavor will change slightly depending on the nut used.

     [Reply]

120. Ashwini Says:
     December 14th, 2010 at 1:32 pm

     Hi Hetal and Anuja! Just tried your Dates cake and it came awsome… I very new to this baking and i find your cake videos to be really easy for beginners like me. Can you post more recipes like chocolate cake, basic sponge cake that may be usefull for this christmas to be made???

     [Reply]

     

     hetal Reply:
     December 14th, 2010 at 4:15 pm

     Hi Ashwini,

     Thanks! Glad you enjoyed the dates cake. We do have an Eggless Chocolate Cake video you may like. Here is the link: http://showmethecurry.com/desserts/eggless-chocolate-cake.html

     [Reply]

121. Priya Says:
     December 18th, 2010 at 2:15 am

     I tried the cake and it came out really great !
     It is much better than so many store bought cakes with eggs..
     I also wanted to mention that I kept 1/2 the batter for cake and the other 1/2 I made cup cakes..this way they didnt sink like many had mentioned ..
     My son loved it !!
     They turn out to be just as u mentioned !!

     Priya

     [Reply]

122. Priya Says:
     December 18th, 2010 at 2:18 am

     Forgot to mention..
     Thanks a lot for the recipe… You guys are great ! I also tried Peda which was a big hit with my friends !

     [Reply]

123. Hema Says:
     December 20th, 2010 at 8:03 pm

     Hiii

     I am a regular follower of SMTC. I came upon this recipe and found it interesting. But the family is so health conscious that cant think of adding and entire can of condensed milk. Can sugar be substituted in its place?

     [Reply]

     

     hetal Reply:
     December 21st, 2010 at 6:40 pm

     Hi Hema,

     The thing about baking is that it is hard to substitute ingredients. Many times the taste and texture are both affected. The condensed milk not only provides the sweetness but it also provides the moisture and milk in this recipe.

     [Reply]

124. Kriti Says:
     December 20th, 2010 at 10:15 pm

     Hey Hetal Anuja!!
     Can i use Maida instead of all purpose flour?

     Thank you
     Kriti

     [Reply]

     

     hetal Reply:
     December 21st, 2010 at 6:34 pm

     Hi Kriti,

     All purpose flour and maida are the same thing.

     [Reply]

     

     Kriti Reply:
     December 23rd, 2010 at 10:18 pm

     Oh ok. I think i am still not well acquainted with American terms

     Thank you so much
     Kriti

     [Reply]

125. Padma Says:
     January 8th, 2011 at 2:40 am

     Hi Hetal and Anuja,

     I tried many of your recipes this week.. Dates and walnut cake, Banana Nut bread, Pav Bhaji, Dhaal with panch puran. They were all huge hit!! Thanks guyz. Keep up the good work.

     I have a doubt regarding nuts(like walnuts, almonds). When we use the last few pieces in a box they have taste as if they are really old stock.. Is that usual or can we avoid it some way?

     Thanks,
     Padma

     [Reply]

     

     anuja Reply:
     January 8th, 2011 at 3:40 pm

     Hi Padma,
     Walnuts are tricky – they get a stale/rancid smell and flavor once old If you are uncomfortable – do not use them as your efforts and ingredients will go to waste
     We usually store Walnuts (in fact all dry fruits) in the fridge, so they last longer… Hope that helps!

     [Reply]

     

     Padma Reply:
     January 10th, 2011 at 9:09 am

     Thanks!!

     Suggestion- It would be of great help if you can specify calories for the dishes along with the recipes.

     Bye,
     Padma

     [Reply]

     

     anuja Reply:
     January 12th, 2011 at 5:47 am

     Hi Padma,

     Thanks for the suggestion, we will look into it and see what we can do about it.

     Cheers!

126. Nala Says:
     January 12th, 2011 at 6:22 am

     Hi Hetal & Anuja,

     I must say that you both are doing a great work.
     I came to US just a couple of months back. I have never baked a cake before. I was curious to try this and baked it today.

     Needless to say the results. It was awesome and everyone at home loved it.

     Thanks for posting such recipes.

     Guess what!! I have been using the conventional oven only to stack my vessels in that. After seeing your tempting recipes (like cake, veg puffs), I started using the oven

     Thanks
     Nala

     [Reply]

127. ninarif Says:
     January 14th, 2011 at 11:39 am

     Thanks for sharing! it’s a Grrrreat recipe!!! The cake texture turned out to be exactly the same like ur pic and it sooo moist!! My family just love it!

     p.s. I added 50gm of flour because it’s reaaly sweet (my mon is diabetic).. so we’re used to taking lesser sugar, i guess..

     i baked for about 40 minutes at 180c and the cake was not really ready at the centre, hence the slight sinking in the middle but at the edges, the cake was a going to be dry.. so, i guess, next time i’ll just lower the temperature and bake for a little longer.. i’ll let u know if i do this

     [Reply]

128. Madhulika Says:
     January 14th, 2011 at 7:24 pm

     What alterations should i do if have to make this an egg cake.
     This is a really nice recipe and i want to stick to it by making very few changes. Please reply.

     Cheers
     Madhulika

     [Reply]

     

     Madhulika Reply:
     January 19th, 2011 at 8:56 pm

     I am still waiting

     [Reply]

129. Ritika Says:
     February 7th, 2011 at 3:36 pm

     Tried this and it’s a wonderful recipe

     [Reply]

     

     anuja Reply:
     February 7th, 2011 at 5:18 pm

     

     [Reply]

130. rinky Says:
     February 8th, 2011 at 10:22 am

     Hi

     I am a regular visitor of this site and have tried out quite a couple of recipes.
     This date cake recipe seems healthy than other conventional cakes so will try this out today.
     Thanks for putting in such great recipes!

     [Reply]

     

     anuja Reply:
     February 9th, 2011 at 10:32 pm

     Hi Rinky,
     Glad you are enjoying SMTC! Thanks for your support

     [Reply]

131. lakshmi Says:
     March 31st, 2011 at 6:28 am

     i just tried this awesome recipe.substituted all purpose flour with whole wheat flour and condensed milk with fat free condensed milk.my only problem was that i did not get that almost brownie like color.can u suggest any natural ways to add some color.

     [Reply]

     

     anuja Reply:
     April 1st, 2011 at 2:55 pm

     Hi Lakshmi,
     We are surprised you did not – considering you used whole wheat flour… It should have been darker than otherwise, but it is an awesome cake, it’s it?

     [Reply]

132. Divya Says:
     April 29th, 2011 at 9:48 pm

     The cake is baking inside the oven right now. Can’t wait to try!

     [Reply]

133. Appy Says:
     May 16th, 2011 at 9:05 pm

     Hi Hetal n Anuja,

     The cake is just done! I m waitin for it to cool down.. this is my first time at baking and this is recipe is just super easy.. The cake did not sink at all.. Cant wait to eat it.
     Thanks a lot guys.. u r doing an awesome job!!
     

     [Reply]

     

     hetal Reply:
     May 17th, 2011 at 8:36 pm

     That’s awesome Appy!

     [Reply]

     

     Madhulika Dev Reply:
     July 22nd, 2011 at 6:50 pm

     Hello Appy,

     Do u remember which brand of dates you used for this cake? I have too made this cake many times,everytime it tasted wonderful but if i make this recipe other than medjool dates then it sinks.
     So i was just curious to know.

     [Reply]

     

     hetal Reply:
     July 25th, 2011 at 2:42 pm

     Hi Madhulika,

     We don’t remember the brand but the dates were purchased from Costco.

     [Reply]

134. Ankita Says:
     June 18th, 2011 at 11:04 am

     hi,
     Hetal/Anuja.

     I just wanted to ask if i use an egg in this recipie to prevent sinking ,should i skip any of the ingridients like baking soda…..?

     [Reply]

     

     hetal Reply:
     June 22nd, 2011 at 2:39 pm

     Hi Ankita,

     You can add the egg but we suggest you still keep the baking soda and powder. Just reduce the amounts to 1 tsp of baking soda and 1/2 tsp of baking powder.

     [Reply]

     

     Anonymous Reply:
     June 24th, 2011 at 12:34 pm

     thank u so much …..the cake was awsome….amazing….!!!!!

     love u …..

     [Reply]

135. Kavya Deepak Says:
     August 29th, 2011 at 11:01 pm

     Thanks Hetal, Anuja. I tried this cake with dates, figs, a little chocolate sauce and almonds and it turned out very well I am a fan of your recipes!

     [Reply]

136. sonu Says:
     September 3rd, 2011 at 9:05 pm

     Hi Girls,

     Thanks for such a wonderfull recipe.Taste was awesome except little of sinking in the middle. I want to use eggs in it, how many eggs I should use & do I need subtract anything from the recipe if use eggs.

     Thanks,
     Sonu

     [Reply]

     

     hetal Reply:
     September 8th, 2011 at 8:48 pm

     Hi Sonu,

     You can reduce the baking powder and baking soda by 1/2 tsp each. The egg should take care of the rest.

     [Reply]

     

     Anonymous Reply:
     September 17th, 2011 at 7:42 pm

     Thanks for replying Hetal..:))

     [Reply]

137. Shveta Says:
     September 17th, 2011 at 1:14 am

     Hey beautiful ladies! By looking at the comments I feel I am very late in trying this recipe
     Finally I made this cake today..It sinks a little but tastes really good.I feel it tastes very similar to Sticky dates pudding recipe by Sanjeev Kapoor. But that recipe has egg in it.

     [Reply]

138. Walter de Neergaard Says:
     November 5th, 2011 at 9:47 pm

     I made this cake where I added a little zffran and cardamome as well as some chopped pistachio … I added some skinless mandles to the serface and cooked the caje for 30 min at ca. 200 degrees… Wow …the cake was like a gift from heaven and was a sucsess first time and it wasn’t flat … used a reqtangular bakepand…
     They were great for this cake at work … especialy with a cup of ccffee.
     I used 1 and 1/3 cups of flour instead for 1 1/4.
     Thank yoy for “adding spice to my life” ;-D

     [Reply]

     

     hetal Reply:
     November 9th, 2011 at 12:33 am

     Thank you so much Walter! Glad you enjoyed the cake

     [Reply]

139. Walter de Neergaard Says:
     November 16th, 2011 at 1:08 pm

     Hello again my good freinds.

     I love this cake so much that I tried it as muffins ..
     It turned out wonderful in all sizes of muffins . the little sizes were eaten almost at once ;-D lol lol
     This wonderful cake – no matter what form – sure gives “spice to life” to the eaters
     Thank you again xxx

     [Reply]

140. Amy Says:
     December 9th, 2011 at 4:54 pm

     Hi Hetal &Anuja, show me the curry ROCKS!!!!!!

     when you say all purpose flour do yo mean bleached,unbleached or self-rising

     Thank you

     [Reply]

     

     hetal Reply:
     December 12th, 2011 at 5:19 pm

     Hi Amy,

     We use bleached all-purpose flour…not self rising (it has added baking soda).

     [Reply]

141. Pallavi Says:
     December 14th, 2011 at 9:35 pm

     hi. i tried the walnut and dates cake and it came out really good. would please upload the video of making the famous red velvet cake ?

     [Reply]

142. Sapna Says:
     December 16th, 2011 at 6:24 am

     Hi Hetal and Anuja,

     I was planning to make this cake for the holiday season. I wanted to know if I can use eggs in this recipe and what would be the proportion for the same. Will there be any other changes to the recipe? I think I had read somewhere on your FB page you had tried it with eggs not sure if it was this recipe. Did you face the problem of the cake sinking in the middle(as others mentioned) with or without eggs?
     Thanks

     [Reply]

     

     hetal Reply:
     December 19th, 2011 at 4:21 am

     Hi Sapna,

     We did make this recipe with eggs. You can add one large egg and reduce the baking soda to 1 tsp. Without the eggs, the center inflates during the baking process, but goes down to almost flat towards the end (not necessarily sunk).

     [Reply]

143. Amy Says:
     December 21st, 2011 at 2:40 am

     Hi Hetal & Anuja,

     Can you please show the recipe for 7 layer magic bar and a good recipe for chewy brownie.

     Thank You

     [Reply]

144. Anu Says:
     January 29th, 2012 at 11:38 am

     Hi, I want to try this dates walnut cake. I am from India and am a little confused with some measurements.
     1. Condensed milk- here we get 400g tin is it same as 14oz can/396g
     2. Unsalted butter- I have a 200g tin of white butter.My concern is should it be exact 113g?May be I can take a little more than half on the tin? Will that be okay or should it be exact 113g?

     [Reply]

     

     hetal Reply:
     February 1st, 2012 at 9:07 pm

     Hi Anu,

     Yes, the 400g tin of condensed milk will be fine as will a little more than half of the butter.

     [Reply]

     

     Anu Reply:
     February 6th, 2012 at 10:28 am

     Tnx for ur response Hetal:)

     [Reply]

145. Spriya Says:
     February 10th, 2012 at 4:25 am

     Love this recipe .. I get great compliments whenever i make this cake.. I tried Pinapple (can) twice and it came out awesome.. now In india I tried tutty frooti bits instead of walnuts and it is divine.. please try it .. it adds the extra sweetness and comes out very rich… my family loves it..thanks for all your recipes..

     [Reply]

146. sha Says:
     March 15th, 2012 at 4:07 pm

     Hi…
     i like to try this cake with egg..so when i want to add the cake mixture..? beaten or without beaten..? pls reply..

     [Reply]

     

     hetal Reply:
     March 21st, 2012 at 11:04 pm

     It doesn’t matter as long as it is mixed in properly.

     [Reply]

147. sha Says:
     March 15th, 2012 at 4:19 pm

     hi..again me..i read all comments.. im confused abt using egg n adjust other ingredients…is we want to reduce baking soda n baking powder or baking soda only..pls mention it..i really want to try this..:)

     [Reply]

     

     hetal Reply:
     March 21st, 2012 at 11:01 pm

     Use 1 tsp of baking soda and 1/2 tsp of baking powder.

     [Reply]

148. sara Says:
     March 18th, 2012 at 5:28 pm

     OMG !!!! this is THE recipe. My son is allergic to eggs…and i tried this..he loved it…and my husband who has always hated all my eggless cake recipes…found this to be superb !!
     always asking me to make this again n again…!!!

     Thank you…thank you…thank you so much !!!!!

     Try this recipe..u will fall in love..!!
     dont keep on opening the oven to check…ingredients need the high heat to react..and bake…so be patient…check towards the end..!

     [Reply]

     

     hetal Reply:
     March 21st, 2012 at 10:33 pm

     Thanks for the feedback Sara! Glad you and your family enjoyed it.

     [Reply]

149. cheeky Says:
     March 19th, 2012 at 9:44 pm

     why does everyone want to add eggs? there are tons of date cake recipes with eggs…try those.

     [Reply]

150. Naveen Says:
     April 15th, 2012 at 9:40 am

     Guys, you are too good to be true and real. All misconceptions about cooking have been busted by you. I can cook finger licking food being a guy, thanks to your suburb videos and guidance.

     I have baked this cake numerous times and shared the cake and recipe with numerous friends and relatives. Recently while baking, I added two eggs and it turned out superb fluffy. I baked the cake in two potions so overcame with the problem of sinking in the bottom and gt two cakes for the price of one.

     Keep doing the gorgeous job ladies!!! Hats OFF

     Cheers!!!
     Naveen

     [Reply]

     

     hetal Reply:
     April 16th, 2012 at 8:30 pm

     Thanks for the feedback Naveen! Glad to hear that your’re finding SMTC useful.

     [Reply]

     

     Naveen Reply:
     April 17th, 2012 at 6:30 pm

     Useful, its kind of on the favorites of dozen of my friends. My wife has cooked so many dishes after finding that the recipes are simple and fingerlicious. Your Butter Paneer masala recipe is one of our favourite.

     Thanks again for all the awesome work.

     Naveen

     [Reply]

151. Savneet Says:
     June 23rd, 2012 at 12:00 pm

     Hello Ladies,

     Tried this cake just now and guess what I think this is the besets cake i have ever baked…..
     The only thing i was very upset about was it took very long to bake – maybe I opened the oven quite a few times anyway the end result was great……. Reading other people’s comments, my cake didn’t sink and it was very soft inside but just one question……… it took very long to cook from inside and by the time it was fully cooked the outside part was a bit hard (not too much), still yummy but can you think of what would have happened??????

     Anyway love you both….. I try heaps of your recipes often and check your website maybe daily….

     [Reply]

     

     hetal Reply:
     July 2nd, 2012 at 2:53 pm

     Hi Savneet,

     When you open the oven during the baking process, the heat escapes and the oven temperature drops. The oven has to work hard again to regain the temperature. This can cause the baking time to be longer. Next time, you can just turn the oven light on to check on the progress without actually opening the door.

     [Reply]

     

     Savneet Reply:
     July 4th, 2012 at 9:38 am

     You know what?? I tried it again and it worked out so much better…….. That was the best cake i have ever baked……
     Also just wanna mention , I have learnt all my cooking from u girls n i really appreciate n respect that.
     Thanks so much for providing everybody showwmethecurry.com
     Such a great effort

     [Reply]

152. Anusha Says:
     October 31st, 2012 at 11:53 am

     Hi Hetal & Anuja

     This looks lovely.. However, can you please let me know if I can use a Self rising flour instead of all purpose flour..and in case I do so, should i then avoid baking powder and baking soda??

     Thanks
     anusha

     [Reply]

     

     prerna Reply:
     November 28th, 2012 at 11:37 am

     Hi Hetal/Anuja

     I also have the same question. Can I use self raising flour instead of all purpose flour and skip baking powder and baking soda?

     [Reply]

     

     hetal Reply:
     November 28th, 2012 at 4:00 pm

     Hi Prerna/Anusha,

     Just FYI, self rising flour has a ratio of 1 tsp of baking powder to 1 cup all-purpose flour, plus 1/4 tsp of salt. If you want to use self rising flour in this recipe, you can skip the baking powder, but you would still have to add the baking soda, because it is above and beyond what the flour already contains.

     [Reply]

153. Leena Says:
     November 2nd, 2012 at 5:33 pm

     I don’t recall how many times I’ve tried this cake. Every time it turns out just perfect. I love this recipe. It has become my favourite cake. Thanks Hetal & Anuja for the recipe.

     [Reply]

154. Pallavi Says:
     November 16th, 2012 at 3:09 am

     Can i make cupcakes or muffins with the same recipe ? If yes then how long I need to bake and what temperature ? How many cupcakes can be made with the same batter ?

     [Reply]

     

     hetal Reply:
     November 28th, 2012 at 7:34 pm

     Hi Pallavi,

     We have not made muffins with this recipe so are not sure how many it will make or the exact baking time. You can bake it at the same temperature but the time will definitely be reduced. I would start at about 25 minutes and then keep a close eye on them.

     [Reply]

155. Anonymous Says:
     December 19th, 2012 at 5:47 pm

     Hi,
     Thank you for sharing this receipy. It works just perfect.
     I tried it yesterday & the cake was moist & spongy.

     [Reply]

156. Gowri Radhakrishnan Says:
     January 21st, 2013 at 3:27 pm

     Hey Anuja & Hetal
     Thanks for a wonderful recipe. I just tried it yesterday. It took me much less than half hour. We are finding it hard to take our hands off the cake.

     [Reply]

     

     hetal Reply:
     January 23rd, 2013 at 5:04 pm

     Thanks for the feedback Gowri! Glad you enjoyed the cake. Yes, many times, different ovens heat differently.

     [Reply]

     

     Gowri Radhakrishnan Reply:
     February 9th, 2013 at 11:35 pm

     Hey Hetal,
     I read most comments to see if there is anything about baking this in microwave oven. I didnt see any. Can you help?

     [Reply]

157. Annam arunachalam Says:
     January 25th, 2013 at 2:12 pm

     Hi heralds and Anuja ,I did slight changes to make the cake without sinking …..I did not soak the dates in warm water instead I boiled the dates till the dates came soft and there was not much water left ,then after half cooled ,I made a paste in the food processor adding butter directly from fridge ,and then after a round I added milk maid and switching off my processor I added my maida with baking soda and powder.poured in an aluminium foiled boxes and I kept in conventional 4 in my Panasonic microwave inverter oven mine is 42lit for 30 min the cake came perfect without sinking .i think sinking part may b due to excess water adding while grinding .

     [Reply]

     

     hetal Reply:
     February 4th, 2013 at 5:47 pm

     Thanks so much for the feedback Annam.

     [Reply]

     

     Gowri Radhakrishnan Reply:
     February 9th, 2013 at 11:42 pm

     Thank you Annam. I just missed your comment and now I saw it. Wanted to know if this can be done in Microwave oven. Did you keep aluminium foiled boxes in microwave and baked the cake? how? can we keep metallic substance inside? Once i put the ghee bottle inside to heat it slightly, without noticing the foil remains on top. within few seconds it started burning. So I was under the idea that its not a safe method to do..

     [Reply]

158. Anonymous Says:
     February 11th, 2013 at 3:38 pm

     Hi Hetal & Anuja,

     You have a super cool website and its my ‘go to’ site when am in a mood to try something new I have been wanting to try this cake for long but never got around to it until now. Just one quick question though; if I want to add an egg, at which point should I do it?
     Thanks & cheers,

     Ambika

     [Reply]

     

     hetal Reply:
     February 15th, 2013 at 5:45 pm

     Hi Amnbika,

     You can mix the egg into the wet ingredients (dates and condensed milk).

     [Reply]

159. Shiva Sharma Says:
     March 22nd, 2013 at 9:35 pm

     Hi Hetal/Anuja. You guys do a really good job. I was looking for a substitute for butter as I have cholesterol problem. Do you have any idea?

     Thanks

     [Reply]

     

     hetal Reply:
     March 26th, 2013 at 2:27 pm

     Hi Shiva,

     People these days are raving about the health benefits of coconut oil. You could try that.

     [Reply]

160. Best Cupcake Says:
     March 24th, 2013 at 10:13 am

     The great thing is that they are ready to go, unlike a full sized
     cake, which needs to be cut into all the pieces.

     Generally, these folks were thought to be a tiny baked cake seems as being a little serving of your bigger size cake.
     Even though the flavors of the first cupcake frostings were limited
     to chocolate and vanilla, these treats continued to become baked favorites.

     [Reply]

161. Archana Says:
     March 29th, 2013 at 7:54 pm

     Hi,
     I tried this cake with fresh pineapple. It came out very nice. I just blended almost 20 pineapple cubes and added that to the flour slowly just to make sure I won’t make it watery. I am new to baking, making this cake gave me confidence that I can also bake .. Thanks to Hetal and Anuja.

     [Reply]

     

     hetal Reply:
     April 1st, 2013 at 8:48 pm

     Hi Archana,

     That sounds yummy! Thanks for the feedback and sharing your idea.

     [Reply]

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