Walnuts and Dates Cake
This moist and flavorful Walnuts and Dates Cake is a timeless treat featuring dates, walnuts, warm spices, and a tender crumb. Perfect for any occasion!
16 Servings
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
To make this cake gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking soda and other ingredients are certified gluten-free. The texture may vary slightly but will remain moist and delicious!