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 I originally made this with spelt flour but I’d hate for you to buy specialty flour, especially since groceries are so expensive right now!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 ½ 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
While I haven’t tested an eggless date and walnut cake recipe, a couple of flax “eggs” will most likely work as an egg replacement in this recipe.
There are approximately 350 calories in one slice of this date nut cake recipe.
Your cake might be dry and crumbly due to overmixing, overbaking, insufficient moisture from not soaking the dates adequately, using too much flour, or not incorporating enough fats and liquids.
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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Date and Walnut Cake (A Vintage Recipe)
Ingredients
- 1 lb dates chopped fine and pits removed
- 2 tablespoon baking soda
- 2 cups boiling water
- ½ cup unsalted butter 1 stick, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs well-beaten
- 3 cups unbleached all-purpose flour you can also use spelt flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 cup walnuts chopped (or pecans)
Instructions
- Place chopped dates in a large bowl and sprinkle with baking soda.
- Pour boiling water over the dates and let sit until cool.
- In the bowl of an electric mixer, cream butter and both sugars and then add the beaten eggs.
- Mix until creamy.
- Sift the flour with the cinnamon and salt (you can use a whisk for this), then slowly add to the butter mixture until all is incorporated.
- Add vanilla, dates (with water) and chopped nuts and stir until blended.
- Pour into two 9-inch greased and floured cake pans and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean (oven temps can vary).
- Cool on wire racks.
- Sprinkle with powdered sugar before serving.
- This can also be served topped with fresh whipped cream.
Notes
-
- 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
- This cake is also incredible assembled as a layer cake with orange cream cheese frosting!!
Nutrition
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Karyn
I love the idea of trying out vintage recipes. They are always so much fun. Thanks for linking up this week.
Anonymous
so do you add the water w/the dates to the batter or drain off the water before you add the dates? please clarify - thanks!
Amee Livingston
yes, you add the dates with the water to the batter. Thank you for catching that error for me! Sorry!
Adri
Perhaps I'm just not seeing it but, is there a printable version on site?
Amee Livingston
Adri, this was an older post before I updated my site so it didn't have my recipe plug-in active for printing. I just corrected it to the printable version, so you can print it now. I hope that you enjoy it!
Mike
I first remember my grandmother making this in 1972. I liked it so much that I asked her to make it for me on my birthday each year. She served it with whip cream on top. I believe she first found the recipe on the back of a box of dates, but am not sure.
Amee Livingston
We have some of the best memories around our favorite foods. Love this Mike!
Joanna Glenn
I don’t know what spelt flour is?? Anyone?
Amee Livingston
Hi Joanna! It's a type of wheat grain, but you can easily substitute white wheat flour or unbleached all purpose flour in the recipe.
Robert
How many baking pans do you need for one recipe
Amee Livingston
Two 9" cake pans
Michelle Hencye
Can this be made in a 9x13 pan instead of round cake pans. Thanks in advance
Amee Livingston
Hi Michelle! I’m sure that will work fine but I haven’t tested the recipe for the cooking time for a loaf pan or if more than one pan would be needed. Let me know how it turns out if you test it out.
Amee Livingston
Hi Robert! Two 9" cake pans is what I used.
Barbara E McCoy
Can this cake be baked in a tube pan or pan?
Amee Livingston
I haven't tried it in a tube pan, I used two 9" cake pans with great results. The time would need to be adjusted for different size pans.
Suad Shamma
Hi! Can I use date paste instead? If so, do I still need to add water for moisture? Thanks!
Amee Livingston
Hi Suad! I have never worked with date paste, so I'm not sure how well it would work instead of dates in the recipe. If you try it, please let me know how it turns out.
Penny Myers
Thank you Amee,
My heart was broken - just looked for my Grandma’s date nut cake recipe, and could not find it. This sounds like my grandmas’s recipe. Thank you sooo much. Going to make it now!
Penny Myers
Amee Livingston
Hi Penny! I hope that you enjoy it!!
Janis
This recipe can also be made gluten free!! Just substitute pillsbury gluten free allourpise flour and add a tbs of milk. Fabulous!
Amee Livingston
Thank you for the feedback Janis! Good to know it works great with the gluten-free AP flour! I can't wait to try it!!
Kim
Amee This is my grandma’s recipe although she had a date frosting for the cake I haven’t been able to perfect it I’ve been trying now fir years does anyone have the recipe for the frosting that goes with this cake it was made like a Carmel frosting with dates and nuts in it we would also cut the cake while hot and let it cool but not all the way and roll it into ball then roll in powder sugar she called them datenut chews delicious I still make them for my grandchildren today
Amee Livingston
Hi Kim! I’ve actually never had this cake frosted, but that sounds delicious! If I find a frosting recipe that’s similar to what you described I’ll let you know! We just do a dusting of powdered sugar.
Jarrod
I tried this in a Bundt pan and cooked for about 50 minutes. I also used boiling apple juice instead of water. Cake turned out great. Very tasty with coffee.
Amee Livingston
Hi Jarrod! I love the apple juice swap! I'll have to try that. I'm so glad that you enjoyed it!