Date and Walnut Traybake Cake
Picture this: a soft, sticky, caramel-colored cake packed with sweet, chewy dates and studded with crunchy walnuts—baking away in my kitchen on a chilly Sunday afternoon. This cake always takes me back to cosy afternoons spent with my grandmother, who’d sneak me a warm piece with a dollop of clotted cream. The smell of caramelized fruit and nuts roasting together—heaven! It’s the kind of bake that feels like a warm hug and never fails to make the house smell irresistible. Plus, it’s wonderfully simple to throw together, making it a go-to when you need a sweet treat that’s a little bit special, but doesn’t fuss around.
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 1/2 cups chopped pitted dates
- 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
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1 tsp vanilla extract
How I Make It
Step 1:
Start by placing the chopped dates in a bowl, then pour over the boiling water and sprinkle in the baking soda. Let this mixture sit for about 10 minutes until the dates soften and the water cools—this step is key for that luscious, sticky texture.
Step 2:
Meanwhile, cream the butter and brown sugar together until the mixture feels light and fluffy. This usually takes about 3-4 minutes with an electric mixer—don’t rush, it really helps the cake rise nicely.
Step 3:
Beat in the eggs, one at a time, and stir in the vanilla extract. Then, slowly fold in the sifted flour, baking powder, and salt. Be careful not to overmix—stop when the batter just comes together.
Step 4:
Drain the date mixture if there’s excess water (reserve a little just in case!), then fold the dates and chopped walnuts gently into the batter. You want every bite to have that sweet date and nut crunch!
Step 5:
Pour the batter into a greased or parchment-lined 9×13-inch baking pan, spreading it evenly. If your dates seem too dry, add a tablespoon or two of reserved date water to loosen the batter.
Step 6:
Bake at 350°F for 35 to 40 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean (a little moist crumbs are okay). Let it cool slightly before slicing—it’s best enjoyed warm or at room temperature.
Variations & Tips
- Swap walnuts for pecans or almonds for a different nutty crunch.
- Add a pinch of cinnamon or mixed spice to the dry ingredients for warmth.
- Substitute part of the brown sugar with maple syrup for a richer sweetness.
- For an extra gooey cake, stir in some chopped dark chocolate chips with the walnuts.
- If dates are too dry, soak them overnight for a softer bite.
- Glaze the top with a simple lemon icing for a fresh contrast.
How I Like to Serve It
This cake’s perfect with a big cup of tea or a mug of coffee on a lazy weekend afternoon. I especially love to serve it slightly warm with a spoonful of vanilla ice cream or a dollop of whipped cream when guests come over. It also makes a wonderful addition to holiday dessert tables—a subtle crowd-pleaser that feels homemade and comforting.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat gently in the microwave or oven to bring back that soft, sticky freshness.
Closing: This Date and Walnut Traybake Cake is one of those foolproof recipes that fills your kitchen with warmth and your heart with sweetness every single time.
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.
