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Close-up of a homemade date and walnut cake on a white plate: two thick slices reveal a moist, golden crumb studded with dark date pieces and walnut bits, topped with coarsely chopped nuts and drizzled with caramel-colored sauce, with a softly blurred bowl of dates and a red-and-white tea towel in the background.

Date And Walnut Cake

A delicious, moist date and walnut cake that combines rich Medjool dates, crunchy walnuts, and a hint of spice. This cake is perfect for any occasion, from family gatherings to bake sales, and is made with simple ingredients and a foolproof method
5 from 1 vote
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Course: Dessert, Snack
Cuisine: British, Western
Keyword: Best date and walnut cake, Date and walnut cake recipe, Healthy date and walnut cake, Mary Berry Date and Walnut cake, Moist date and walnut cake, Moist date and walnut cake BBC Good Food, Old fashioned date and walnut cake, Simple date and walnut cake recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 220kcal
Cost: $10

Equipment

  • 1 8-inch round cake tin (Grease it well before use.)
  • 1 Electric mixer (For creaming the butter and sugar.)
  • 1 Measuring scales (For accurate measurements of ingredients.)
  • 1 Sharp knife (For chopping the dates and walnuts.)
  • 1 Fine-mesh sieve (For straining the date soaking water.)

Ingredients

  • 200 g Medjool dates Chopped - soak in hot water for 15 minutes
  • 100 g Walnut halves Chopped or whole - depending on preference
  • 200 g Plain flour
  • 100 g Unsalted butter - Softened for easy mixing
  • 100 g Light brown sugar - For sweetness and moistness
  • 2 Fresh eggs - Room temperature for easy mixing
  • 100 ml Whole milk
  • 1 teaspoon Baking powder - For leavening
  • ¼ teaspoon Fine sea salt - To balance the flavors
  • 1 teaspoon Pure vanilla extract - Adds flavor complexity
  • ½ teaspoon Ground cinnamon - Adds warmth and spice
  • ¼ teaspoon Nutmeg - Adds a subtle spiced note
  • 1 teaspoon Orange zest - Optional for extra citrusy freshness

Instructions

  • Preheat the oven and grease the tin
    A clear Pyrex measuring cup on a white countertop, filled halfway with milk and several pitted dates soaking, shot from above
  • Chop dates and soak them in hot water
    Freshly baked date-and-walnut loaf in a parchment-lined pan, golden-brown crust cracked on top and sprinkled with toasted walnut pieces.”
  • Cream butter and sugar until fluffy
    Unbaked date-and-walnut loaf batter in a parchment-lined Wilton pan studded with walnut halves, ready to go into the oven
  • Add eggs one at a time and beat well
    Close-up overhead of a loaf pan holding date-and-walnut batter topped with a mound of sifted white flour, red Pyrex measurement markings visible.
  • Mix flour, baking powder, and spices
    Close-up of a homemade date and walnut cake on a white plate: two thick slices reveal a moist, golden crumb studded with dark date pieces and walnut bits, topped with coarsely chopped nuts and drizzled with caramel-colored sauce, with a softly blurred bowl of dates and a red-and-white tea towel in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1slice | Calories: 220kcal (11%) | Carbohydrates: 30g (10%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 180mg (8%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 180g (200%) | Vitamin A: 800IU (16%) | Vitamin C: 1mg (1%) | Calcium: 25mg (3%) | Iron: 18mg (100%)
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