Date and Walnut Cake Recipe

This homemade date and walnut cake is soft, moist, and full of sweet flavors from the dates and a bit of crunch from the walnuts.

Unlike the classic version, this recipe adds a twist by including a mix of spices that enhance the natural flavors of the dates and nuts, giving it a warm and comforting taste.

A slice of this cake is perfect with a cup of tea or coffee. You can even spread a little butter on it for extra richness.

Traditionally, this cake—originally from Scotland and loved in many parts of Britain and beyond—is made without spices.

But the spices bring out the best in the ingredients. Still, you can skip them if you prefer a more traditional flavor.

Ingredients

Here is the list of ingredients that I used in the recipe.

Instructions

Tips for This Recipe

Storage

You can keep this date and nut loaf fresh for about three to four days by storing it in a tightly sealed container.

If you’d like to save it for longer, let it cool completely after baking, then wrap it securely in plastic wrap followed by foil, and freeze it.

It will stay good in the freezer for up to three months. When you’re ready to enjoy it, leave it in the fridge overnight to thaw.

You can also freeze individual slices the same way for convenient servings later.

Recipe Card

Date and Walnut Cake Recipe

Emily Johnson

This cake is made with sweet dates and crunchy walnuts, giving it a soft and flavorful texture. A generous slice pairs wonderfully with a warm cup of tea in the afternoon.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Global

Servings 12 slices

Calories 300 kcal

Equipment

• Loaf Pan (9×5 Inch – 23x13cm)

Ingredients

  

• 150 grams dates
• 240 grams hot water
• 1 teaspoon baking soda
• 125 grams butter
• 110 grams light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoons ground nutmeg
• ½ teaspoons mixed spice
• ¼ teaspoons ground cloves
• 100 g walnuts
• 250 grams plain flour
• 2 teaspoons baking powder
• ½ teaspoon table salt

Instructions

 

• Start by heating your oven to 180°C/350°F and setting the rack in the middle. Prepare a loaf pan by greasing it and lining it with baking paper, leaving extra paper hanging over the edges to make it easier to lift the cake out later.
• Next, put the chopped dates and baking soda into a bowl that can handle heat. Pour hot water over them, stir everything together, and let it sit for about 5 minutes to cool down.
  150 grams dates, 240 grams hot water, 1 teaspoon baking soda
• In a large bowl, mix melted butter with brown sugar. Use a whisk to blend them until the mixture is smooth. Add the eggs, vanilla, and your chosen spices to the bowl and whisk again until everything is well combined.
  125 grams butter, 110 grams light brown sugar
• Once the date mixture has cooled, add it to the bowl along with the chopped walnuts. Stir gently to mix it all together. Then, add the flour and baking powder. Use a wooden spoon or spatula to combine everything into a smooth batter, but be careful not to overmix.
  2 eggs, 1 tablespoon vanilla extract, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoons ground nutmeg, ½ teaspoons mixed spice, ¼ teaspoons ground cloves
• Pour the batter into your prepared loaf pan and spread it out evenly. Use a knife to make a single line down the middle of the batter, which helps the cake rise and form a nice crack on top as it bakes.
  100 g walnuts, 250 grams plain flour, 2 teaspoons baking powder, ½ teaspoon table salt
• Place the pan in your preheated oven and bake for 50–60 minutes. Check if it’s done by inserting a toothpick or skewer into the middle; it should come out clean.
• Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once it’s cooled, slice it up, serve, and enjoy! For an extra treat, you can spread a bit of butter on each slice.

Notes

• If you prefer, you can skip adding the spices.
• Instead of plain flour, you can use self-raising or self-rising flour, but make sure to leave out the baking powder.
• Pecans or almonds work well in place of walnuts too.
• Be careful not to mix the cake batter too much.
• Before baking, take a butter knife and lightly drag it along the center of the batter to help the cake rise and crack nicely in the oven.

 

Storage

You can keep this date and nut loaf fresh for about 3 to 4 days if stored in a sealed container. Another option is to wrap it tightly in plastic and foil after it has cooled, then freeze it for up to three months. When you’re ready to enjoy it, leave it in the fridge overnight to thaw. You can also freeze individual slices for convenience.