Name: Date and Walnut Cake Recipe
Prep time: 10 min
Cook time: PT-489973H13M13S
Total time: 1 h 10 min
Cuisine: British
Ingredients: 100g/3½oz unsalted butter, diced and softened, plus extra for greasing; 250g/9oz soft dates, pitted and roughly chopped; 150ml/5fl oz boiling water; 1 tsp instant coffee granules; 75g/2½oz caster sugar; 55g/2oz dark muscovado sugar; 2 medium free-range eggs, lightly beaten; 225g/8oz self-raising flour; 1 tsp baking powder; pinch of salt; 100g/3½oz walnuts, roughly chopped; 1 tbsp demerara sugar; Remaining walnuts for scattering

If you’re craving a dessert that feels like a warm hug from the inside, look no further than the Date and Walnut Cake Recipe. This charmingly moist cake combines the natural sweetness of soft dates with the satisfying crunch of walnuts, all wrapped up in a tender crumb that’s just begging for a slice (or two!). It’s a perfect treat to share with friends and family or to accompany your afternoon tea on a cozy day. Simple ingredients come together in a delightful way, creating a cake that’s both heartwarming and impressive without any fuss.

Ingredients You’ll Need

The image shows seven small white bowls arranged on a white marbled surface, each containing a different ingredient. Starting from the top, there is a bowl filled with white flour, and to its right, a clear glass measuring cup holding a light cream liquid. Below these, there is a bowl with whole dark brown dates, another with chopped light brown walnuts, and a small bowl with a white creamy substance, likely cream cheese or butter. To the left, a small plate holds two white eggs, and next to it, a dark amber bottle of vanilla extract lies horizontally. The overall colors show earthy browns, whites, and creamy tones. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is like inviting a dream team of flavors and textures to your kitchen. Each one plays a vital role—from the buttery richness to the deep, caramel notes of muscovado sugar, and of course, the luscious dates and crunchy walnuts that give this cake its soul.

Unsalted butter, 100g/3½oz, diced and softened: Provides the rich creaminess and moisture your cake needs.
Soft dates, 250g/9oz, pitted and roughly chopped: Naturally sweet and tender, they create the cake’s signature moist texture.
Boiling water, 150ml/5fl oz: Helps soften the dates and infuse everything with warmth.
Instant coffee granules, 1 tsp: Just a touch to deepen the flavor without overpowering the sweetness.
Caster sugar, 75g/2½oz: Adds light sweetness that blends smoothly into the batter.
Dark muscovado sugar, 55g/2oz: Brings a rich, molasses touch that adds depth and a lovely color.
Free-range eggs, 2 medium, lightly beaten: Bind the ingredients and contribute to the cake’s fluffy rise.
Self-raising flour, 225g/8oz: The foundation that creates the tender structure.
Baking powder, 1 tsp: Ensures your cake rises beautifully and stays light.
Pinch of salt: Balances the sweetness and enhances all flavors.
Walnuts, 100g/3½oz, roughly chopped: For delightful crunch and a nutty, toasty flavor.
Demerara sugar, 1 tbsp: Sprinkled on top to add a subtle crunch and golden sparkle.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Date and Walnut Cake Recipe

Step 1: Prepare Your Oven and Tin

Start by heating your oven to 180C/160C Fan/Gas 4 so it’s nicely ready, and then grease a 900g/2lb loaf tin. To keep your cake from sticking and to make the final lift easier, line the base and ends with a strip of buttered baking paper. Getting these early steps done well sets the stage for a flawless bake.

Step 2: Soften Your Dates and Butter

In a large mixing bowl, combine the diced butter, chopped dates, boiling water, and instant coffee granules. Mix it all together until blended, and then leave it to rest for 30 minutes. This patience allows the butter to melt fully and the dates to soften heavenly, creating the luscious base of your cake batter.

Step 3: Sweeten and Bind

Next, add your caster sugar and dark muscovado sugar to the buttery date mixture. Stir well to dissolve any bumpy sugar bits, then pour in the lightly beaten eggs. Mix everything thoroughly until the batter comes together into a silky, inviting mixture bursting with rich aromas.

Step 4: Incorporate the Dry Ingredients and Walnuts

Sift the self-raising flour, baking powder, and a pinch of salt directly into your bowl. Gently fold the dry ingredients in until smooth, then stir in all but one tablespoon of the chopped walnuts. This ensures there’s nutty goodness throughout the cake, with just enough left for a crunchy topping.

Step 5: Fill, Top, and Bake

Transfer the batter into your prepared tin, spreading it evenly. Sprinkle the remaining walnuts and the tablespoon of demerara sugar on top to add texture and a pretty golden finish. Place the loaf tin on the oven’s middle shelf and bake for 30 minutes at 180C/160C Fan/Gas 4.

Step 6: Lower the Heat and Finish Baking

After 30 minutes, reduce the oven temperature to 170C/150C Fan/Gas 3 and continue baking for another 25 to 30 minutes. Keep an eye on your cake—if it browns too fast, loosely cover it with foil or baking paper. When a skewer inserted in the center comes out clean, your cake is perfectly cooked.

Step 7: Cool and Enjoy

Carefully remove the cake from the oven and let it sit in the tin for 3 to 4 minutes—it allows the structure to set just right. Then lift it out and place on a wire rack until completely cooled. This waiting makes slicing easier and lets the flavors come together beautifully.

How to Serve Date and Walnut Cake Recipe

A freshly baked loaf of bread with a light brown crust covered with small pieces of nuts, sitting inside a metal loaf pan lined with white parchment paper. The bread surface looks soft with small cracks and scattered nut bits all over. The pan is placed on a white marbled surface, with the edges of the parchment paper slightly folded out over the pan's sides. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake is delicious on its own, but why not take it up a notch? A light dusting of icing sugar or a generous dollop of softly whipped cream complements the rich date and walnut flavors beautifully. For cream lovers, a spoonful of crème fraîche or a drizzle of honey adds a lovely balance.

Side Dishes

Pair your Date and Walnut Cake with a cup of tea, coffee, or even a warm chai latte to enhance the cozy, comforting vibe. If you’re enjoying it as part of a larger spread, fresh fruit like sliced pears or stewed apples work wonderfully as a fresh contrast.

Creative Ways to Present

For a special occasion, slice the cake into thick pieces and layer it with mascarpone and a splash of coffee liqueur for a quick tiramisu-style treat. Alternatively, turn slices into mini cake sandwiches with cream cheese frosting or wrap them individually in parchment paper tied with twine for charming gifts.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Date and Walnut Cake in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh without drying out the tender crumb and crunchy walnuts.

Freezing

If you want to enjoy this cake later, slice it first and wrap each piece tightly in plastic wrap and then foil. Frozen in this way, the cake will stay delicious for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature before serving.

Reheating

To revive flavor and texture, gently warm slices in the oven at 150C/300F for 10 minutes or pop them in the microwave for 20 seconds. Serve immediately to enjoy that fresh-baked sensation once more!

FAQs

Can I substitute the walnuts if someone has a nut allergy?

Absolutely! Chopped seeds like pumpkin or sunflower seeds work well in place of walnuts, giving you a similar crunch without the allergy risk. Alternatively, dried fruit can add texture and sweetness.

What type of dates is best for this cake?

Soft, moist dates such as Medjool or Deglet Noor are ideal, as they break down easily during baking. If your dates seem a bit dry, soak them briefly in hot water before chopping to keep the cake moist.

Can I make this cake gluten-free?

Yes, by swapping the self-raising flour for a gluten-free baking flour blend, the cake can be adapted. Be sure your blend contains baking powder or add some separately to ensure a good rise.

Why is there coffee granules in the recipe?

The instant coffee granules add a subtle depth of flavor that enhances the sweetness of the dates and the richness of the nuts without making the cake taste like coffee. It’s a little secret that amps up complexity.

How long does the cake keep fresh?

Stored well in an airtight container, the Date and Walnut Cake stays fresh for about 3 to 4 days. Beyond that, the flavor is best preserved by freezing.

Final Thoughts

This Date and Walnut Cake Recipe is a gem that’s easy to make and guaranteed to bring smiles around your table. Its balance of sweetness and texture makes it a timeless favorite you’ll return to time and time again. Trust me, once you try this cake, it’ll become one of your go-to recipes for cozy gatherings and thoughtful treats. So preheat your oven, gather your ingredients, and get ready for a truly comforting baking experience!