Date and Walnut Cake (Vintage Recipe) (2024)

ByAmee Livingston December 30, 2011August 29, 2023 Updated: August 29, 2023

Evoke feelings of nostalgia with Date and Walnut Cake! This time-honored dessert brings the richness of dates and the crunchiness of walnuts together in an incredibly moist cake -just like grandma used to make it! Gluten-free option included.

This date nut cake recipe belonged to my Great Grandma Stauber and was graciously gifted to me by my mom. We made it many Christmases ago and had a ton of fun baking something new together.

At the time, it seemed like the recipe called for too much baking soda, but in the end, our recreation of grandma’s old-fashioned date walnut cake turned out moist, flavorful, and just plain perfect. I can understand why this vintage cake has been passed through generations since the early 1900s!

That said, my husband and I did agree that the only way this date walnut cake could be better is if the walnuts were soaked in bourbon beforehand, but then again, what’s not good soaked in bourbon?!😃

Why you’ll love this recipe

• Timeless simplicity. This date nut cake recipe makes a perfectly sweetened, moist, and tender cake with no-frills, everyday baking ingredients you may already have in your kitchen.
• Beginner-friendly. The batter comes together in one bowl and bakes off without a hitch, whether you’re a professional cake maker or a novice.
• Breakfast, snack, or dessert. Like old-fashioned date nut bread, date nut cake is delightful in the morning with a cup of coffee, in the afternoon with a cup of tea, or as the grand finale of a feast! It’s also a great dessert recipe for holiday entertaining.

Ingredients you’ll need

Here’s everything you need for a good old-fashioned date and walnut cake:

• Dates. You can use pitted Medjool or Deglet Noor dates. Just know that Deglet Noor dates are easier to work into cake batters due to their drier consistency. However, I love using Medjools for their rich caramel-like sweetness.
• Baking soda. Coating dates in baking soda and soaking helps break down the tough fibers, making the dates easier to blend into the batter.
• Boiling water. To soak the dates and make them softer and more pliable.
• Unsalted butter. Allow the stick of butter to soften at room temperature before using it for the best results.
• Brown sugar AND white sugar. Using both sugars helps create a more complex and balanced flavor profile in the cake.
• Eggs. Bring the eggs to room temperature and beat well before adding them to the batter.
• All-purpose flour. I originally made this with spelt flour but I’d hate for you to buy specialty flour, especially since groceries are so expensive right now!The end result is equally delicious.
• Cinnamon. Adds a touch of warmth.
• Salt. Enhances all the flavors.
• Vanilla extract. As with any cake, it’s best to use good quality, pure vanilla extract here.
• Walnuts. This wouldn’t be a date walnut cake without them. Read on for other types of nuts you can use.

How to make a date and walnut cake

Step 1: Soak dates. Place chopped dates in a large bowl and sprinkle with baking soda. Pour boiling water over the dates and let sit until cool.

Step 2: Cream butter, sugars, and eggs. Meanwhile, cream butter and both sugars in the bowl of an electric mixer, then add the beaten eggs and mix until creamy.

Step 3: Add flour, flavor, and nuts. Stir the cinnamon with the flour and salt, then gradually add the flour to the batter until incorporated. Add vanilla, dates (with water), and walnuts and stir until combined.

Step 4: Pour batter and bake. Divide the batter between two 9-inch greased and floured cake pans.

Bake at 350℉ for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool before topping with powdered sugar or fresh whipped cream.

Recipe tips

• Date and walnut preparation. Before soaking, chop the dates finely to ensure they are evenly distributed throughout the cake batter. Likewise, chop the walnuts into small pieces to get some nutty crunch in every bite.
• Do not overmix the batter. Overmixing can lead to a dense, tough consistency. Be sure to mix the batter until just combined, and gently fold in the vanilla, dates, and walnuts.
• Use the toothpick test. To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.
• Cool completely. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from falling apart and makes it easier to decorate.
• Gluten-free option. I received a great tip in the comments for making this cake gluten-free. She wrote “This recipe can also be made gluten free!! Just substitute Pillsbury gluten-free all-purpose flour and add a tbs of milk. Fabulous!” ~Janis

Variations

• Flavor enhancements – Consider flavor-enhancing add-ins like a dash of nutmeg, almond extract, walnut extract, orange zest, sea salt, etc.
• Texture variation – For a smoother texture, puree or blend a portion of the soaked dates into a paste-like consistency before adding to the batter.
• Walnut alternatives – Try this date and nut cake with pecans, almonds, hazelnuts, or macadamia nuts instead of walnuts.
• Topping ideas– Once cooled, decorate the cake with powdered sugar, chocolate syrup, caramel syrup, Nutella buttercream, maple cream cheese frosting, orange cream cheese frosting, or a dollop of fresh whipped cream.

How to make a homemade whipped cream topping

Add a pint of heavy cream in a chilled mixing bowl with 1/2 cup of powdered sugar and a teaspoon of vanilla extract. Whip with a whisk attachment, starting on slow speed and gradually increasing to high when it starts to firm up a bit. Blend for about a minute until stiff peaks form. Fill a piping bag to pipe on top of the cake or spread it on with a frosting knife. Store whipped cream in a covered container in the refrigerator for 2-3 days.

Storing

Wrap the date and walnut cake tightly in plastic wrap and place the wrapped cake in an airtight container or bag. Store at room temperature for up to 4 days or in the freezer for up to a year.

FAQ

More date recipes

• Chocolate Date Protein Shake
• Chocolate Protein Date Balls
• Almond Date Balls
• Classic Oatmeal Date Bars
• Kale Crunch Salad with Dates
• Mascarpone Stuffed Dates
• Bacon-Wrapped Stuffed Dates

The original recipe

If you love this classic date and fruit cake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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