Date and Walnut Traybake Cake
There’s something about making this traybake that instantly reminds me of cozy afternoons spent with my grandma. The sweet, caramely scent of dates mingling with the warm nuttiness of walnuts always filled her kitchen, and that cozy aroma felt like a big, comforting hug. This cake is simple, unpretentious, and feels like a secret little luxury baked right at home. Plus, it’s got this perfect texture—moist and tender, with bits of chewy dates and crunchy walnuts peeking through—making every bite a delight. I absolutely love how forgiving this recipe is; even if you’re new to baking, it practically cheers you along with its easy steps and beautiful, rustic look.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Ingredients
For the Main Dish:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup walnuts, roughly chopped
- 2 tsp vanilla extract
How I Make It
Step 1:
Start by warming your oven to 350°F and greasing a 9×9-inch baking pan. Next, pour the boiling water over the chopped dates and stir in the baking soda. This combo softens the dates beautifully and gives the cake that lovely moist texture we’re aiming for. Let the mixture sit while you prep the rest.
Step 2:
In a large bowl, cream the softened butter and brown sugar until fluffy—this usually takes about 3-4 minutes with a hand mixer or vigorous whisking. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, careful not to overmix.
Step 4:
Pour in the date mixture, stirring gently to combine. The batter will be a bit loose—that’s perfect! Lastly, fold in the chopped walnuts, saving a few to sprinkle on top for a nice crunch.
Step 5:
Transfer the batter to your prepared pan and smooth out the top. Scatter the reserved walnuts evenly over the surface.
Step 6:
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack before slicing into generous squares.
Variations & Tips
- Swap walnuts for pecans or almonds for a different crunch and flavor.
- For extra moisture, add 1/4 cup Greek yogurt or sour cream to the batter.
- Try stirring in a teaspoon of cinnamon or nutmeg for a warm spice note.
- If you want to make it gluten-free, substitute the flour with a gluten-free blend.
- For a chocolate twist, add 1/4 cup mini chocolate chips along with the walnuts.
How I Like to Serve It
I love this cake warm with a dab of butter or a scoop of vanilla ice cream for a cozy dessert. It’s equally fantastic alongside a cup of tea or coffee for afternoon snacking. During the holidays, I sometimes whip up a little drizzle of caramel sauce to pour over the top—guaranteed to impress guests or cheer up a gloomy day.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Reheat slices gently in the microwave for about 15 seconds to bring back that fresh-baked warmth.
Closing: This Date and Walnut Traybake Cake is one of those recipes that always feels like a warm welcome to your kitchen—simple, satisfying, and made with a bit of love in every bite.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
