Bake this moist and nostalgic Walnuts and Dates Cake with dates, walnuts, and warm spices. A perfect balance of sweetness and texture awaits!
Isn’t it amazing how certain smells can transport you back in time? For me, this Walnuts and Dates Cake is a ticket to my childhood. My grandmother used to make it on Sundays, especially during the cooler months when the whole family would gather around her table. I can still see her in the kitchen, apron dusted with flour, carefully chopping dates and walnuts while humming an old tune.
The cake would fill the house with a warm, sweet aroma—like a cozy blanket on a chilly day. And the first bite? Oh, it was magic. Soft, moist, with just the right amount of crunch from the walnuts. It wasn’t just dessert; it was comfort, joy, and love baked into one.
Now, whenever I make this cake, it feels like she’s right there with me. I can’t help but smile as I chop the dates, thinking about how she used to sneak a few into my hands as a treat. This recipe is more than a dessert—it’s a piece of my heart, and I’m so excited to share it with you.
Why You’ll Love This Walnuts and Dates Cake Recipe?
- Rich Nostalgia: It’s a recipe with old-school charm, just like something out of grandma’s recipe box.
- Incredible Moisture: Thanks to the dates, this cake stays soft and delicious for days.
- Perfect Balance: The natural sweetness of dates paired with the earthy crunch of walnuts is just irresistible.
- Effortlessly Elegant: It’s simple to make yet sophisticated enough to serve at a dinner party.
Ingredient Notes:
Let’s break down the magic behind the ingredients:
- Dates: These are the heart and soul of the cake. Go for fresh dates like Medjool—they’re naturally sweet and caramel-like. If using dried dates, soak them first to soften them up.
- Walnuts: They add that perfect crunch and a nutty depth to balance the sweetness. Feel free to swap with pecans if you prefer.
- Butter: Gives the cake richness. Make sure it’s softened to mix easily with the sugar.
- Brown Sugar: Adds a hint of molasses-like flavor that works beautifully with the dates.
- Cinnamon: This spice ties everything together, giving the cake a warm, cozy flavor.
- Baking Soda and Boiling Water: This duo softens the dates and ensures the cake stays tender.
How To Make Walnuts and Dates Cake?
Step 1. Prep the Dates
Start by chopping up the dates and placing them in a large bowl. Sprinkle with baking soda, then pour boiling water over them. Let the mixture sit until it cools. This step not only softens the dates but also releases their sweet, caramel-like flavor.
Step 2. Cream the Butter and Sugar
In a separate bowl, cream together the softened butter, brown sugar, and white sugar. The mixture should be light and fluffy. Beat in the eggs, one at a time, until everything is smooth and creamy.
Step 3. Mix the Dry Ingredients
In another bowl, sift together the flour, cinnamon, and salt. Slowly add this dry mixture to the wet ingredients, mixing gently to combine.
Step 4. Add the Good Stuff
Stir in the vanilla extract, cooled date mixture (with all that flavorful water), and chopped walnuts. Mix just until everything is well incorporated—don’t overdo it!
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Step 5. Bake to Perfection
Divide the batter between two greased and floured 9-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 6. Cool and Serve
Let the cakes cool in the pans for a few minutes before transferring them to wire racks. Sprinkle with powdered sugar for a classic finish or top with whipped cream for extra indulgence.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for about a week. Bring it to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Variations and Substitutions:
- Nut Options: Swap walnuts for pecans, hazelnuts, or even almonds.
- Gluten-Free: Use a 1:1 gluten-free baking mix instead of regular flour.
- Spices: Add nutmeg or cardamom for an extra layer of warmth.
- Sugar Alternatives: Replace white sugar with coconut sugar for a deeper flavor.
What to Serve with Walnuts and Dates Cake?
- Hot Beverages: Pair with coffee, chai tea, or a cinnamon-spiced latte for the ultimate cozy experience.
- Toppings: Whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream takes it to another level.
- Sides: A fruit salad or a dollop of Greek yogurt can add a fresh, tangy contrast.
Frequently Asked Questions:
Can I make this cake ahead of time?
Absolutely! The flavors actually get better the next day, making it perfect for prepping in advance.
Can I skip the nuts?
Sure! You can leave them out or replace them with dried fruit like raisins or cranberries.
How do I prevent the cake from drying out?
Don’t overbake! Check it with a toothpick around the 30-minute mark and remove it as soon as it’s done.
This Walnuts and Dates Cake isn’t just a dessert; it’s a little slice of nostalgia. I’d love to know how yours turns out—did you add your own twist? Share your thoughts below!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Walnuts and Dates Cake
Ingredients
- Dates: 1 pound chopped finely, pits removed
- Baking Soda: 2 tablespoons
- Boiling Water: 2 cups
- Unsalted Butter: ½ cup 1 stick, softened
- Brown Sugar: 1 cup
- White Sugar: ½ cup
- Eggs: 2 large well-beaten
- All-Purpose Flour: 3 cups unbleached or spelt flour as an alternative
- Cinnamon: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla Extract: 2 teaspoons
- Walnuts: 1 cup chopped (or substitute with pecans)
Instructions
Prepare the Dates:
- Place the chopped dates in a large mixing bowl. Sprinkle them evenly with the baking soda, and pour the boiling water over the top. Allow this mixture to sit and cool completely.
Cream Butter and Sugar:
- In the bowl of an electric mixer, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Gradually add the beaten eggs, mixing well until fully incorporated.
Combine Dry Ingredients:
- Sift together the flour, cinnamon, and salt in a separate bowl. Slowly add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Incorporate Flavor Additions:
- Stir in the vanilla extract, the cooled date mixture (including the soaking water), and the chopped walnuts. Mix gently until all ingredients are evenly distributed.
Prepare the Pans:
- Grease and lightly flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans.
Bake the Cake:
- Preheat the oven to 350°F (175°C). Bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary slightly.
Cool and Serve:
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Transfer them to wire racks to cool completely. Dust with powdered sugar before serving or top with fresh whipped cream for an elegant touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
