Name: Walnut and Date Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup chopped dates; 1 tsp baking soda; 1 cup boiling water; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract (optional); 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 cup chopped walnuts; Optional: 1/4 tsp nutmeg or clove, 1 tbsp honey

Walnut and Date Cake is a moist, naturally sweet dessert filled with soft dates, crunchy walnuts, and warm spices. This comforting, old-fashioned cake is perfect with a cup of tea or coffee, and it’s just as good for breakfast as it is for dessert. It’s simple to make and has a cozy homemade feel that I always come back to.

Why You’ll Love This Recipe

I love this cake because it’s rich in flavor without being too heavy or overly sweet. The dates add a deep, caramel-like sweetness, and the walnuts bring in that satisfying crunch. It’s a one-bowl kind of cake that doesn’t need fancy decorating or layers to impress. I usually bake it when I want something rustic, wholesome, and truly delicious. It also keeps really well—getting even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped dates
Baking soda
Boiling water
Unsalted butter, softened
Brown sugar
Eggs
All-purpose flour
Baking powder
Salt
Ground cinnamon
Chopped walnuts
Optional: vanilla extract, nutmeg, or a touch of honey

directions

I start by placing the chopped dates in a bowl and sprinkling baking soda over them. Then I pour boiling water on top and let the mixture sit to soften—about 10–15 minutes.
In a large bowl, I cream the softened butter and brown sugar together until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla if I’m using it.
I combine the flour, baking powder, salt, and cinnamon in a separate bowl, then gently mix the dry ingredients into the wet mixture.
I stir in the softened date mixture (including the water) until everything is well combined.
Finally, I fold in the chopped walnuts.
I pour the batter into a greased cake pan or loaf tin and bake at 350°F (175°C) for about 40–50 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This cake serves 8 to 10 people. It takes about 20 minutes to prepare and 45 minutes to bake. I usually let it cool for another 30 minutes before slicing and serving.

Variations

Sometimes I add a pinch of nutmeg or clove for extra spice. I’ve also tossed in a handful of raisins or used pecans instead of walnuts. When I want a sweeter finish, I drizzle a simple glaze made from powdered sugar and milk over the top. For a richer twist, I’ve even stirred in a few dark chocolate chips, and it pairs beautifully with the dates.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—I wrap slices individually and thaw them as needed. To reheat, I warm a slice in the microwave for 15–20 seconds, which brings back that just-baked texture and aroma.

FAQs

Can I use Medjool dates instead of regular dates?

Yes, I’ve used Medjool dates often. They’re softer and sweeter, so they work perfectly in this cake. I just make sure to pit and chop them before soaking.

How do I keep the cake moist?

The dates already help a lot with moisture, but I also make sure not to overbake it. I check it early and take it out as soon as a toothpick comes out clean.

Can I make this cake without nuts?

Absolutely. I leave out the walnuts if I’m baking for someone with allergies or just don’t want the crunch. The cake still turns out soft and flavorful.

Can I use a different flour?

I’ve made it with whole wheat flour and a 1:1 gluten-free blend. Both work well, though the texture is slightly denser with whole wheat.

What can I serve this with?

I love it plain, but sometimes I serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of honey or maple syrup also takes it up a notch.

Conclusion

Walnut and Date Cake is one of those timeless recipes that never goes out of style. It’s easy to make, deeply flavorful, and perfect for sharing. I love how the dates keep it moist and naturally sweet, and the walnuts give it just the right crunch. Whether I’m making it for a cozy afternoon or packing it in a lunchbox, it’s always a hit.