Best Date and Walnut Cake Recipe – Easy Moist Tea Cake
A warmly spiced, caramel-kissed loaf bursting with sticky chopped dates and toasted walnut crunch. Deep molasses notes, a hint of cinnamon, and a touch of brown sugar create a rich, comforting flavor, while a tender crumb keeps every slice soft and satisfying. Perfect served slightly warm with a drizzle of honey or a swipe of salted butter alongside your afternoon tea or after-dinner coffee.
Ingredients
1 1/2 cups (225 g) pitted dates, chopped
1 cup (240 ml) boiling water
1 teaspoon baking soda
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (90 g) walnuts, chopped
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
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Place chopped dates in a bowl. Pour boiling water over them and stir in baking soda. Let sit for 15–20 minutes.
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Cream softened butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
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Gradually fold dry ingredients into the butter mixture.
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Stir in the soaked date mixture, including liquid, until combined.
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Fold in chopped walnuts.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
For deeper flavor, lightly toast the walnuts before adding to the batter.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For added warmth, include a pinch of nutmeg or orange zest.