This easy, homemade, moist date and walnut cake is flavored with sweet dates and crunchy walnuts.
This date walnut loaf recipe is a bit of twist on the traditional old-fashioned recipe in that it contains ground spices which compliment the flavors of the dates and nuts.
A slice of sticky date and walnut cake pairs perfectly with a cup of tea or a cup of coffee, and can be served with a smattering of butter.
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Recipe Development/Update Notes
This date and walnut loaf cake recipe is sort of based on my tipsy tart recipe. But was made to be more of a cake.
Traditionally a sticky date and walnut cake (which is traditionally from Scotland, but enjoyed across Britain and in the Commonwealth) does not contain spices. However, we think the spices really complement the flavor of the dates and nuts, but if you want, these can be left out completely.
This particular date and walnut recipe was also used as a jumping-off point for my date and banana bread!
Ingredient Notes & Substitutions
Here are notes on the ingredients used, please refer to the recipe card for full quantities.
- Pitted Dates - any variety of dates can be used for this recipe. The dates add flavor, sweetness, and moisture to this delicious homemade date and walnut loaf cake. I typically find the dates in the baking aisle or dried fruit section.
- Baking soda is added to the dates to neutralize the tannins and tannic acid in the dates.
- Hot water is used to soften the dates, and hydrate them during the soaking process, but also adds moisture to the date and nut loaf.
- Light Brown sugar adds sweetness, helps retain moisture, and assists with the soft texture of the cake. The brown sugar also compliments the flavor of the dates and spices. You can use dark brown sugar instead of light brown sugar if you want.
- Melted butter adds flavor and moisture to this cake.
- Eggs bind this cake together. I use New Zealand size 6 eggs which is similar to Aus/SA large eggs, and European/US medium eggs.
- Chopped walnuts - I use raw walnuts that have been roughly chopped. These can be substituted with pecans or almonds.
- Vanilla extract enhances all the flavors in this loaf cake.
- Spices add a nice complexity and depth to the flavor of this moist date and walnut cake. I use a mix of ground cinnamon, ground ginger, ground nutmeg, mixed spice (pumpkin spice mix), and ground cloves. If you want a plain date and walnut cake you can leave out these spices.
- Plain flour (standard grade/all-purpose flour) is used in this cake. You can self-raising or self-rising flour, just simply skip adding additional baking powder.
- Baking powder is used to leaven this cake. Use fresh or active baking powder, you can test it by adding a quarter teaspoon of baking powder into a cup, and pour some boiling water over it and if it bubbles then it is fresh.
★★★★★
Community Comment
Violette says "yummo, moist too!"
Step-By-Step Instructions
Step 1 - Preheat the oven to 180°C/350°F, and place the rack in the middle of the oven. Grease and line a loaf pan with baking paper or parchment paper. Allow the paper to hang over the edges to allow for easy removal.
Step 2 - Combine the chopped dates and baking soda in a heat-proof bowl. Pour the hot water over the dates and allow to soak and cool for 5 minutes, stirring to combine.
Step 3 - Combine the melted butter and brown sugar in a large mixing bowl. Whisk together until well combined.
Step 4 - Add the eggs, vanilla extract, and spices to the butter mixture. Whisk through until well combined.
Step 5 - Add in the cooled date mixture and chopped walnuts. Stir through to combine.
Step 6 - Toss in the flour and baking powder. Mix with a wooden spoon or rubber spatula until you have a nice cake batter. Do not overmix.
Step 7 - Pour the cake batter into the prepared loaf tin. Smooth the cake batter into the loaf tin with the back of a spoon or offset spatula. Then take a butter knife and create a score down the center of the cake. This encourages the cake to rise and make that beautiful crack down the center.
Step 8 - Bake the cake in the preheated oven for 50-60 minutes. Or until a toothpick or cake tester comes out clean from the middle of the cake.
Step 9 - Allow the cake to cool in the cake pan for 15 minutes before lifting it out onto a wired rack to cool completely. When the cake is completely cooled, slice, serve and enjoy. For a little bit of indulgence, slather some butter on the slices.
Expert Tips for This Recipe
- When lining your loaf pan, make sure it has an overhang to easily remove the cake once baked.
- Have the oven rack in the center of the oven, and fully preheat the oven before baking the cake. This ensures the cake will rise and bake properly.
- If using a fan-assisted, convection, or air-fryer, reduce the temperature by 20°C/25°F
- Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
- If the cake is browning too much you can put some tin foil or aluminum foil over the top of the cake.
- I like baking with a light-colored loaf cake pan, if using a dark one you can always wrap some foil or cake strips around the edges to make sure the sides of the loaf don't overbake.
Storage and Freezing
This date and nut loaf can be stored in an airtight container for 3 to 4 days. Alternatively, once baked and cooled, it can be sealed in plastic wrap and foil before being placed in the freezer for up to 3 months. Defrost the loaf in the fridge overnight before serving. Similarly, single slices can also be frozen.
Date and Walnut Cake FAQ
Yes, this cake can be frozen. Either the whole cake or slices of the cake can be frozen for up to 3 months.
Yes. You can replace the plain flour with self-raising or self-rising flour, simply leave out the baking powder. However, you must still include the baking soda when soaking the dates.
Yes, you can. This cake is still quite delicious even without the spices.
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Recipe Card
Date and Walnut Loaf Cake
Equipment
- Loaf Pan (9x5 Inch - 23x13cm)
Ingredients
- 150 grams dates (pitted and chopped)
- 240 grams hot water (recently boiled)
- 1 teaspoon baking soda
- 125 grams butter (melted)
- 110 grams light brown sugar
- 2 eggs (medium/large)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoons ground nutmeg
- ½ teaspoons mixed spice
- ¼ teaspoons ground cloves
- 100 g walnuts (roughly chopped)
- 250 grams plain flour (all-purpose/standard grade)
- 2 teaspoons baking powder
- ½ teaspoon table salt (if using unsalted butter)
Instructions
- Preheat the oven to 180°C/350°F, place the rack in the middle of the oven. Grease and line a loaf pan with baking paper or parchment paper. Allow the paper to hang over the edges to allow for easy removal.
- Combine the chopped dates and baking soda in a heat-proof bowl. Pour the hot water over the dates and allow to soak and cool for 5 minutes, stirring to combine.150 grams dates, 240 grams hot water, 1 teaspoon baking soda
- Combine the melted butter and brown sugar in a large mixing bowl. Whisk together until well combined.125 grams butter, 110 grams light brown sugar
- Add the eggs, vanilla extract, and spices to the butter mixture. Whisk through until well combined.2 eggs, 1 tablespoon vanilla extract, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoons ground nutmeg, ½ teaspoons mixed spice, ¼ teaspoons ground cloves
- Add in the cooled date mixture and chopped walnuts. Stir through to combine.100 g walnuts
- Toss in the flour and baking powder. Mix with a wooden spoon or rubber spatula until you have a nice cake batter. Do not overmix.250 grams plain flour, 2 teaspoons baking powder, ½ teaspoon table salt
- Pour the cake batter into the prepared loaf tin. Smooth the cake batter into the loaf tin with the back of a spoon or offset spatula. Then take a butter knife and create a score down the center of the cake. This encourages the cake to rise and make that beautiful crack down the center.
- Bake the cake in the preheated oven for 50-60 minutes. Or until a toothpick or cake tester comes out clean from the middle of the cake.
- Allow the cake to cool in the cake pan for 15 minutes before lifting it out onto a wired rack to cool completely. When the cake is completely cooled, slice, serve and enjoy. For a little bit of indulgence, slather some butter on the slices.
Notes
- You can leave out the spices if you want.
- Plain flour can be substituted with self-raising or self-rising flour, just leave out the baking powder.
- Walnuts can be replaced with pecans or almonds.
- Don't overmix the cake batter.
- Use a butter knife to run a "slice" down the middle of the cake batter to encourage the cake to lift and split down the middle during baking.
Storage and Freezing
This date and nut loaf can be stored in an airtight container for 3 to 4 days. Alternatively, once baked and cooled, it can be sealed in plastic wrap and foil before being placed in the freezer for up to 3 months. Defrost the loaf in the fridge overnight before serving. Similarly, single slices can also be frozen.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Violetta says
yummo, moist too!
Lesley says
Hi Mary Lou,
Fantastic recipe with great depth of flavour and spot on with spices.
The only change I made was dark muscovado sugar.
Can’t wait to try more of your recipes.
Mary-Lou says
That's awesome! Thank you so much for the feedback 🙂
Lesley says
I have this in the oven and can’t wait to try it. It smells divine, will let you know how it turns out. Lesley
Astrid says
Excellent recipe. Thank you
I halved the amount of sugar and added some applesauce. I want this less sweet for breakfast. Used wholemeal spelt. The cake is light and fluffy and very tasty. Shall make again.
Mary-Lou says
That's excellent Astrid! Thank you so much for the feedback and tips!
Dianne says
Could butter be spread on this slice? My son is looking for a date loaf that is sliced and spread with butter.
Mary-Lou says
Hi, butter can definitely be spread on a slice of date loaf. I would suggest room temp butter though - will spread on a little easier.
Regards,
Mary-Lou
Dianne says
Thank You.
Steve says
Hello Mary-Lou
I congratulate you on this Spicy Date & Walnut Cake Recipe. Pretty well all the Date & Walnut Recipies on youtube are incorrect as they dont have the required Spices which are essential for a Date & Nut Cake.
I use Seven different Spices which give the Date & Walnut Cake its essential Taste and glorious smell and flavour. and warmth.
If you would like to know more about my Date & Nut Recipie drop me a line
Regards
Steve
Mary-Lou says
Hi Steve,
Thank you for your kind words. Seven spices you say! Would like to hear what all you include, and I will try it next time I make a date and nut loaf.
Regards
Mary-Lou
Renuka says
Thanks for the nice recipe. I would like to try it. Is there any substitute for eggs to make this loaf?
Mary-Lou says
Hi
I haven't tested any egg substitute for this recipe. If you do, let me know how it works out for you.
Regards,
Mary-Lou