Nutty Date and Walnut Cake with a Hint of Warm Spices

Why You’ll Love This Recipe

This cake brings together the natural sweetness of dates, the earthy crunch of walnuts, and the warmth of cinnamon and nutmeg. It’s easy to make, uses simple pantry ingredients, and keeps well for days. Whether you're hosting guests, looking for a homemade gift, or simply craving a sweet bite with your coffee, this loaf cake delivers.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking soda

• baking powder

• salt

• ground cinnamon

• ground nutmeg

• chopped dates

• boiling water

• unsalted butter

• brown sugar

• large eggs

• chopped walnuts

Directions

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.

2. In a bowl, combine the chopped dates with boiling water and ½ teaspoon of baking soda. Let it soak for 15 minutes to soften.

3. In a separate bowl, whisk together the flour, remaining baking soda, baking powder, salt, cinnamon, and nutmeg.

4. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

5. Beat in the eggs one at a time, then add the date mixture and mix until well combined.

6. Gently fold in the dry ingredients until just incorporated. Add the chopped walnuts, reserving a few for topping if desired.

7. Pour the batter into the prepared loaf pan. Sprinkle extra walnuts on top.

8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

• Add citrus zest: A touch of orange or lemon zest can brighten the flavor.

• Swap nuts: Pecans or almonds can be used instead of walnuts.

• Spice it up: Add a pinch of cloves or ginger for extra warmth.

• Gluten-free option: Substitute with a gluten-free 1:1 baking flour.

• Vegan version: Use plant-based butter and flax eggs to make it vegan.

Storage/Reheating

Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm individual slices in the microwave for about 15–20 seconds or toast lightly for a crisp edge.

FAQs

What type of dates should I use?

Medjool or Deglet Noor dates work best, as they are soft and naturally sweet.

Can I make this cake ahead of time?

Yes, this cake actually tastes better the next day as the flavors deepen.

Is it possible to freeze the cake?

Absolutely. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer.

How can I make it more moist?

Ensure the dates are fully soaked and avoid overbaking. You can also add a tablespoon of yogurt or sour cream to the batter.

Can I omit the nuts?

Yes, the cake will still be flavorful without the walnuts.

What’s the best way to chop dates?

Use a sharp knife or kitchen scissors, and lightly coat them with flour to prevent sticking.

Can I use whole wheat flour?

You can substitute half the all-purpose flour with whole wheat flour for a heartier texture.

Why is my cake dense?

Overmixing or using too much flour can make the cake dense. Be sure to fold gently and measure accurately.

Can I use a different pan?

Yes, you can use a round or square cake pan—just adjust baking time and check for doneness.

Is this cake too sweet?

It has a natural sweetness from the dates and brown sugar, but you can reduce the sugar slightly if preferred.

Conclusion

This Nutty Date and Walnut Cake with a Hint of Warm Spices is a cozy, flavor-packed loaf that’s both nostalgic and versatile. With its tender crumb and aromatic blend of ingredients, it’s a perfect addition to any dessert table or afternoon tea. Whether you’re baking for the holidays or simply craving something comforting, this cake won’t disappoint.

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Nutty Date and Walnut Cake with a Hint of Warm Spices

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A rich, moist loaf cake featuring the natural sweetness of dates, crunchy walnuts, and warm spices like cinnamon and nutmeg. Perfect for cozy afternoons or festive gatherings.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking soda (for soaking dates)

½ teaspoon baking soda (for batter)

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup chopped dates

¾ cup boiling water

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

¾ cup chopped walnuts (plus extra for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
2. In a bowl, combine the chopped dates with boiling water and ½ teaspoon of baking soda. Let it soak for 15 minutes to soften.
3. In a separate bowl, whisk together the flour, remaining baking soda, baking powder, salt, cinnamon, and nutmeg.
4. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
5. Beat in the eggs one at a time.
6. Add the soaked date mixture and mix until well combined.
7. Gently fold in the dry ingredients until just incorporated.
8. Fold in the chopped walnuts, reserving a few for topping.
9. Pour the batter into the prepared loaf pan and sprinkle with extra walnuts.
10. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Use Medjool or Deglet Noor dates for best results.
• For added moisture, ensure dates are well soaked and avoid overbaking.
• You can substitute half the flour with whole wheat flour for a heartier version.
• To make it vegan, use plant-based butter and flax eggs.
• Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 22g
• Sodium: 180mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg