Walnut and Date Cake

This rich and moist walnut and date cake delivers the perfect balance of sweet, chewy dates and crunchy walnuts in every bite. The natural sweetness from dates reduces the need for added sugar, while toasted walnuts provide a delightful texture contrast and nutty depth. This medium-difficulty cake comes together in under two hours and makes an impressive dessert for special occasions or a comforting treat with afternoon tea.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Servings: 12
Difficulty: Medium

Ingredients

• 1½ cups pitted Medjool dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1¼ cups walnuts, roughly chopped
• ½ cup whole milk, room temperature

For the Walnut Topping

• ¼ cup walnuts, chopped
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted

Instructions

1. Prepare the dates and preheat oven. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Place chopped dates in a medium bowl, pour boiling water over them, and stir in baking soda. Let stand for 15 minutes until dates soften and the mixture cools slightly.
2. Cream butter and sugar. In a large mixing bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should increase in volume and become pale in color.
3. Add eggs and vanilla. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until well combined. The batter should be smooth and creamy.
4. Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until evenly distributed. This ensures even spice distribution throughout the walnut and date cake.
5. Alternate wet and dry ingredients. Add the flour mixture to the butter mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix on low speed just until combined after each addition to avoid overmixing.
6. Fold in dates and walnuts. Gently fold the date mixture (including any liquid) and chopped walnuts into the batter using a large spoon or rubber spatula. The batter will be thick but moist from the date liquid.
7. Prepare topping and transfer batter. In a small bowl, combine topping ingredients: chopped walnuts, brown sugar, and melted butter. Pour cake batter into prepared pan and smooth the top. Sprinkle walnut topping evenly over the surface.
8. Bake the cake. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
9. Cool completely. Allow the walnut and date cake to cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Cool completely before slicing, about 1 hour.

Tips for Success

Date preparation matters. Using boiling water and baking soda helps break down the dates’ tough skins and creates a more tender cake texture. Don’t skip the 15-minute soaking time.

Room temperature ingredients blend better. Ensure eggs, butter, and milk are at room temperature for smoother mixing and better cake structure. Cold ingredients can cause the batter to curdle.

Don’t overmix the batter. Once you add the flour, mix just until ingredients are combined. Overmixing develops gluten, resulting in a tough cake texture.

Toast walnuts for extra flavor. For deeper nutty flavor, toast walnuts in a dry skillet over medium heat for 3-4 minutes before adding to the batter.

Recipe Variations

Spiced version: Add ½ teaspoon ground ginger and ¼ teaspoon ground cloves along with the cinnamon and nutmeg for a warming spice blend.

Chocolate chip addition: Fold in ½ cup mini chocolate chips with the dates and walnuts for extra indulgence.

Orange zest enhancement: Add 2 teaspoons fresh orange zest to the batter for a bright citrus note that complements the dates beautifully.

Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for those with dietary restrictions.

Storage Instructions

Store the walnut and date cake covered at room temperature for up to 4 days. The cake actually improves after the first day as the flavors meld together. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

The cake can be made one day ahead and stored covered, making it perfect for entertaining. If the top loses its crispness, place under the broiler for 1-2 minutes before serving.

Nutritional Highlights

This walnut and date cake provides natural sweetness from dates, which contain fiber, potassium, and antioxidants. Walnuts contribute heart-healthy omega-3 fatty acids and protein. The combination creates a more nutritious dessert compared to traditional cakes relying solely on refined sugar.

Serving Suggestions

Serve slices of walnut and date cake with a dollop of whipped cream or a scoop of vanilla ice cream. The cake pairs beautifully with coffee, black tea, or a glass of dessert wine. For an elegant presentation, dust with powdered sugar just before serving.

Try this recipe for your next dinner party or family gathering – the combination of sweet dates and crunchy walnuts creates a memorable dessert that guests will request again and again. The natural sweetness and rich texture make this walnut and date cake a wholesome alternative to overly sweet desserts.