Moist and Nutty Date and Walnut Cake with a Hint of Warm Spices
Oh, the sweet nostalgia of biting into a slice of this Date and Walnut Cake! It always takes me back to my grandmother’s cozy kitchen, where the air was perfumed with cinnamon and cloves, and her warm smile made every bite feel like a hug. This cake is more than just dessert—it’s a little treasure chest of comforting flavors and textures, where chewy dates mingle with crunchy walnuts under a cozy blanket of warm spices. If you’re in the mood for a homemade treat that’s both deeply satisfying and surprisingly easy to whip up, you’re in the right place. Trust me, once you make this, it becomes your go-to when you want something sweet but wholesome, perfect for teatime or a snuggly night in.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
How I Make It
Step 1:
Start by placing the chopped dates in a bowl and pour over 1 cup of boiling water. Stir in the baking soda and let the mixture sit for about 15 minutes until the dates soften and the liquid cools. This step gives the cake that wonderful moist texture and a subtle tang that balances the sweetness.
Step 2:
Meanwhile, in a separate bowl, whisk together the flour, baking powder, spices (cinnamon, nutmeg, cloves), and salt. Mixing the dry ingredients ahead helps them combine evenly and ensures every bite is bursting with that warm spice goodness.
Step 3:
In a large bowl, beat the butter and sugar until light and fluffy — this is key for a tender crumb. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that lovely aromatic depth.
Step 4:
Carefully fold the softened date mixture (including the soaking liquid) into the butter mixture. The batter will look a little loose but that’s exactly what makes this cake so moist.
Step 5:
Next, fold in the dry ingredients gently, followed by the chopped walnuts. Don’t overmix here – just combine everything until no streaks remain.
Step 6:
Pour the batter into a greased 9-inch round cake pan. Bake in a preheated 350°F oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Variations & Tips
- Swap walnuts for pecans or almonds for a different nutty twist.
- For a richer flavor, add ½ cup of sour cream or Greek yogurt to the batter.
- If you like it extra spiced, increase the cinnamon to 1½ teaspoons.
- Add a handful of shredded coconut for a subtle tropical note.
- To keep the cake super moist, brush it with a simple syrup (equal parts sugar and water simmered until dissolved) right after baking.
How I Like to Serve It
This cake is amazing warm, topped with a dollop of lightly whipped cream or vanilla ice cream. It also pairs beautifully with a hot cup of chai tea or robust coffee. For fall get-togethers, slice and serve alongside spiced apple cider—it feels like a hug in dessert form.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Warm slices gently in the microwave for 15-20 seconds before serving to bring back that fresh-baked feel.
Closing: This Date and Walnut Cake is one of those keepsake recipes that always delivers moist, warmly spiced comfort with every slice—your new favorite cozy classic for sure.
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.
