Date, Walnut, and Orange Cake Recipe

This Date, Walnut, and Orange Cake is a delightful treat that combines sweet, nutty, and citrusy flavors in every bite. Moist and flavorful, it’s perfect for afternoon tea or a special dessert.

Ingredients

• 220 g all-purpose flour (1 3/4 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 115 g unsalted butter, softened (1/2 cup)
• 150 g brown sugar, packed (3/4 cup)
• 2 large eggs
• 5 ml vanilla extract (1 teaspoon)
• 120 ml buttermilk (1/2 cup)
• 150 g chopped dates (about 1 cup)
• 100 g chopped walnuts (about 3/4 cup)
• Zest of 1 large orange
• Juice of 1 large orange (about 60 ml / 1/4 cup)

For the orange glaze:

• 150 g powdered sugar (1 1/4 cups), sifted
• 45 ml fresh orange juice (3 tablespoons)
• 1 teaspoon orange zest (optional for extra zing)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Step 3: In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Step 6: Gently fold in the chopped dates and walnuts.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top.
8. Step 8: Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
9. Step 9: For the orange glaze, whisk powdered sugar with orange juice and zest until smooth and pourable. Adjust thickness by adding more juice or sugar as needed.
10. Step 10: Drizzle the glaze evenly over the cooled cake and allow it to set before slicing and serving.

Tips & Variations

• For a more intense orange flavor, add an extra teaspoon of orange zest to the batter.
• Substitute walnuts with pecans or almonds for a different nutty taste.
• If you don’t have buttermilk, use regular milk mixed with 1 teaspoon lemon juice or vinegar as a substitute.
• Toast the walnuts lightly before adding to enhance their flavor and crunch.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Keep the glaze on until ready to serve to maintain freshness. To reheat, warm a slice gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it contains xanthan gum or add it separately for structure.

Can I use dried apricots or figs instead of dates?

Absolutely! Dried apricots or figs can be chopped and used in place of dates for a similar chewy texture and sweetness.

Date, Walnut, and Orange Cake Recipe

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★★★★★

4.8 from 675 reviews

This Date, Walnut, and Orange Cake is a moist and flavorful dessert combining the natural sweetness of dates, the crunch of walnuts, and the bright citrus notes of fresh orange. Perfectly spiced with cinnamon and topped with a tangy orange glaze, this cake offers a delightful balance of textures and tastes, ideal for any occasion or afternoon tea.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 220 g all-purpose flour (1 3/4 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 115 g unsalted butter, softened (1/2 cup)
• 150 g brown sugar, packed (3/4 cup)
• 2 large eggs
• 5 ml vanilla extract (1 teaspoon)
• 120 ml buttermilk (1/2 cup)
• 150 g chopped dates (about 1 cup)
• 100 g chopped walnuts (about 3/4 cup)
• Zest of 1 large orange
• Juice of 1 large orange (about 60 ml / 1/4 cup)

Orange Glaze

• 150 g powdered sugar (1 1/4 cups), sifted
• 45 ml fresh orange juice (3 tablespoons)
• 1 teaspoon orange zest (optional for extra zing)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan to prevent sticking during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with brown sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time to ensure good incorporation. Stir in the vanilla extract and the zest of one large orange for added citrus flavor.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until all ingredients are combined to avoid overmixing.
6. Fold in Dates and Walnuts: Gently fold in the chopped dates and walnuts to evenly distribute them throughout the batter without breaking them down.
7. Pour Batter and Bake: Pour the batter into the prepared cake pan and smooth the surface evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool completely in the pan placed on a wire rack to set the structure before glazing.
9. Prepare Orange Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and optional orange zest until the glaze reaches a smooth and pourable consistency. Adjust the thickness by adding more juice or powdered sugar if needed.
10. Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake. Let the glaze set for a few minutes before slicing and serving to enjoy the full flavor experience.

Notes

• Make sure the butter is softened, not melted, for better creaming with the sugar.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Use fresh orange juice and zest for the best citrus flavor in both the batter and glaze.
• The cake can be stored in an airtight container at room temperature for up to 3 days.
• For a nuttier texture, toast the walnuts lightly before chopping and adding to the batter.

Keywords: Date cake, Walnut cake, Orange cake, Spiced cake, Citrus glaze, Moist cake, Dessert cake