Date and Walnut Cake

This old fashioned delicious recipe for a simple moist Date and Walnut Cake is an easy to make dessert and is a perfect treat for tea time.

This Date and Walnut Cake is a light, moist and tender cake studded with sweet dates and crunchy walnuts. A touch of brewed coffee and ground cinnamon add more flavor to this delicious cake and make it the perfect accompaniment to a cup of coffee or tea.

A favourite thing about this date walnut cake is that the natural sugars in the dates help sweeten this cake naturally which means we don't need to add too much sugar to the cake. The toasted walnuts add texture to the cake which is a nice contrast to the soft dates.

If you love baking with dates, this Pear, Date and Walnut Loaf Cake is a delicious cake baked in a loaf pan and these Oatmeal Date Cookies are simply irresistible. And if you're looking to use up leftover dates, this Maple Pecan Granola is a delicious and nutritious breakfast.

How to Make it

The best part of an easy recipe is the short list of ingredients needed to make this Date and Walnut Cake. All you need are basic ingredients, so if you have a well stocked pantry you may already have everything you need, if not they should be easy to find in your local supermarket.

You'll find the ingredient amounts for this easy date cake in the recipe card at the end of this post.

Ingredients Overview

• Walnuts: Toasting the walnut halves before incorporating them into the batter helps to bring out their flavour.
• Dried dates: If the dates aren't pitted, make sure to pit them before chopping them. You can chop them by hand or in a food processor.
• Hot brewed coffee: If you don't enjoy the taste of coffee, you can use tea or hot water as a substitute.
• All-purpose flour
• Whole wheat pastry flour: You can substitute this ingredient with all-purpose flour.
• Ground cinnamon: Adds flavor and warmth to the cake.
• Baking soda and baking powder: To make the cake rise.
• Salt: Helps to enhance all the flavors.
• Unsalted butter: You'll need to bring the butter to room temperature before using it in the recipe.
• Brown sugar
• One egg. For best results, make sure the egg is at room temperature.  
• Vanilla extract

I think you'll find this cake rather easy to make. If you would like to prepare ahead of time, you can toast the walnuts and chop them. Simply set the walnuts aside a small bowl until you're ready to make the cake.

Steps Overview

1. Start by preheating the oven. Toast the walnuts for about 10 minutes or until they are fragrant, let cool and chop coarsely.
2. You'll need to soften the dried dates in a hot liquid, I use half a cup of hot coffee to do this, you can also use very hot water.
3. In a medium bowl, whisk together the dry ingredients.
4. Using your electric mixer, combine the butter and sugar and beat until smooth. Add in the egg and vanilla and beat until combined.
5. Add the soaked dates and coffee. Beat on low speed to combine then add in the flour mixture. Beat until well blended and mix in the chopped walnuts.
6. Spread the cake batter into the prepared pan and bake for approximately 25 minutes or until the top of the cake is golden brown and a toothpick inserted in the centre of the cake comes out dry.
7. Remove the cake from the oven and let it cool in the pan on a cooling rack for 10 minutes. Turn the cake out of the pan and transfer onto a wire rack to cool completely before serving.

Serving Suggestions

This lightly sweetened moist cake is perfect for serving as a casual dessert or as an afternoon snack. Serve this cake with a light dusting of icing sugar, with a scoop of vanilla ice cream or simply plain with a hot cup of tea or coffee.

Storage Instructions

Once cooled to room temperature, cover the cake and store it at room temperature. Leftovers should be store in an airtight container and can be left at room temperature for up to five days.

To freeze this Date and Walnut Cake, wrap it well in plastic wrap and then aluminum foil. I like to place the wrapped cake in a freezer bag or an airtight container if there's a risk the cake will break in the freezer. You can freeze the cake for up to three months.

Thaw the cake overnight in the refrigerator. Remove the cake from the refrigerator about one to two hours before serving.

Enjoy!

More Cakes to Try

• Plum Upside-Down Cake
• Fresh Peach and Blueberry Cake
• Carrot Cake with Cream Cheese Frosting
• Classic Gingerbread Cake with Cream Cheese Frosting

Date and Walnut Cake Recipe

Author: Fida | Sweet and Savoury Pursuits

This old fashioned delicious Date and Walnut Cake is filled with dates and walnuts and is spiced with cinnamon. It makes a perfect treat for tea time.

5 from 6 votes

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert, Dessert/ snack

Cuisine English

Servings 12

Calories 258 kcal

Ingredients

  

1x2x3x

• ¾ cup walnut halves Toast and chop before proceeding with recipe
• 1 cup coarsely chopped dried pitted dates
• ½ cup hot brewed coffee or tea or hot water
• 1 cup all-purpose flour
• ½ cup whole wheat pastry flour or all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1-½ teaspoons baking powder
• ½ cup unsalted butter room temperature
• ⅔ cup brown sugar packed
• 1 egg large, room temperature
• ½ teaspoon vanilla extract

Instructions

 

• Place a rack in the centre of your oven and preheat oven to 350ºF.
• Toast the walnuts in the oven for about 10 minutes or until they are fragrant, let cool and chop coarsely.
• Butter and flour a 9-inch round baking pan, tap out extra flour.
• In a small bowl, pour ½ cup of hot coffee over the chopped dates. Add baking soda and set aside while you prepare the other ingredients.
• In another bowl, whisk together both flours, cinnamon, baking powder and salt.
• In the bowl of your electric mixer, combine butter and sugar and beat on medium speed until smooth, about 1 to 2 minutes. Add the egg and beat until combined.
• Add in dates and coffee mixture all at once, the batter will look curdled at this point but that's ok.
• Beat the batter for 30 seconds and then add the flour mixture. Beat until well combined and add the chopped walnuts. Stir until walnuts are just mixed in. Do not over beat. The batter will be thick.
• Evenly spread the batter into the pan and bake for approximately 25 minutes, until the top is golden brown and a toothpick inserted in the cake comes out clean.
• Remove from the oven and let the cake cool in the pan on a rack for 10 minutes.
• Turn the cake out of the pan and transfer onto a wire rack to cool completely.

Notes

1. Toasting the walnuts in this recipe will enhance the texture and flavour of your cake. You can toast walnuts halves in a 350ºF oven for about 8 to 10 minutes or until they are fragrant. Let cool and chop coarsely.
2. To freeze this Date and Walnut Cake, tightly wrap it with plastic wrap followed by aluminum foil. If there's a concern about the cake breaking in the freezer, consider placing the wrapped cake in an airtight container. The cake can be stored in the freezer for up to three months.

Nutrition

Calories: 258kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 106mgPotassium: 222mgFiber: 2gSugar: 20gVitamin A: 262IUVitamin C: 1mgCalcium: 53mgIron: 1mg

Keyword Date and Walnut Cake, Date and Walnut Coffee Cake, Date Coffee Cake, Date Walnut Cake

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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