by: Lina

Date & Walnut Cake

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Date & Walnut Cake

Okay, I have to confess: the moment this Date & Walnut Cake starts baking, my kitchen bursts with the warmest, most comforting smells — like a soft hug from the inside. Seriously, there’s something so soothing about the rich sweetness of dates paired with the gentle crunch of toasted walnuts. This cake has a lovely, dense texture, just perfect with a cup of tea when the afternoon drizzles outside. Plus, it’s one of those easy recipes that feels a bit fancy but doesn’t faze you when you pop it together. Ready to make your home smell like heaven and treat yourself to cozy, nutty goodness?

Quick Facts

  • Yield: Serves 8–10
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 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 granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1 tsp vanilla extract

How I Make It

Step 1:

Start by soaking the chopped dates in boiling water with the baking soda. This softens the dates up and gives the cake its moist, tender crumb. Let it sit for about 10 minutes while you prep other ingredients.

Step 2:

In a large bowl, cream together the softened butter and sugar until fluffy and pale. This step helps the cake stay light in texture despite the dense fruit.

Step 3:

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that subtle warmth that ties the flavors together.

Step 4:

Whisk together the flour, baking powder, and salt in a separate bowl. Then gently fold these dry ingredients into the wet mixture, careful not to overmix—you want it just combined for a tender crumb.

Step 5:

Drain the date mixture (reserve the liquid) and fold both the dates and walnuts into the batter. If it feels a little stiff, add a tablespoon or two of the reserved soaking liquid to loosen it slightly.

Step 6:

Pour into a greased 8-inch cake pan and bake at 350°F for about 40 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Variations & Tips

  • Swap walnuts for pecans or almonds for a different crunch.
  • Add a teaspoon of cinnamon or mixed spice for a warm twist.
  • Try drizzling a simple lemon glaze on top for a zesty counterbalance.
  • If your dates are dry, soak a bit longer so the texture stays soft.
  • For extra moisture, replace half the butter with Greek yogurt.
  • Use a stand mixer for easier creaming and mixing when you can.

How I Like to Serve It

I adore slicing this cake for cozy weekend mornings, paired with creamy coffee or fragrant chai tea. It’s also wonderful served as a simple dessert with a dollop of whipped cream or vanilla ice cream for a touch of indulgence. During colder months, it feels like a perfect companion for a snuggly evening by the fire.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
  • Reheat gently in the microwave or oven to bring back that fresh-from-the-bakery softness.

Closing: This Date & Walnut Cake always feels like a little slice of comfort, perfect for sharing or savoring all on your own.


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