Print

Walnut and Date Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Walnut and Date Cake is a moist, spiced cake featuring caramel-sweet dates and crunchy walnuts. This rustic, comforting dessert is easy to make, naturally sweet, and perfect with a warm drink or as a snack any time of day.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes (including cooling)
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 350°F (175°C) and grease a cake pan or loaf tin.
  2. Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Let sit for 10–15 minutes to soften.
  3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla if using.
  5. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (and nutmeg if using).
  6. Gently mix dry ingredients into the wet mixture until just combined.
  7. Stir in the softened date mixture, including the soaking water, until fully incorporated.
  8. Fold in chopped walnuts (and honey if using).
  9. Pour batter into prepared pan and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Add nutmeg or clove for extra spice.
  • Use pecans or skip nuts if desired.
  • Top with powdered sugar glaze or drizzle of honey for added sweetness.
  • For a richer taste, stir in dark chocolate chips.
  • Store at room temperature for 3 days or freeze for longer storage.

Nutrition