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close up of a slice of date nut cake on a pretty vintage plate with a fork next to it
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Date and Walnut Cake (A Vintage Recipe)

This incredibly moist vintage Date Nut Cake recipe is just like grandma used to make, made with unbleached flour, butter, spices, dates and nuts.  
Course Bread, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 350kcal
Author Amee

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

Calories: 350kcal | Carbohydrates: 60g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 424mg | Potassium: 272mg | Fiber: 3g | Sugar: 38g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg