Date, Walnut, and Orange Cake Recipe

Introduction

This Date, Walnut, and Orange Cake is a delightful combination of rich flavors and moist texture. Filled with chopped dates and crunchy walnuts, and brightened by fresh orange zest and juice, it makes a perfect treat for any occasion.

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 your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
3. Step 3: In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. 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 gently until just combined to avoid overmixing.
6. Step 6: Fold in the chopped dates and walnuts carefully to distribute them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
8. Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
9. Step 9: To make the orange glaze, whisk together the powdered sugar, orange juice, and optional orange zest until smooth and pourable. Adjust the thickness by adding more juice or sugar as needed.
10. Step 10: Drizzle the glaze evenly over the cooled cake. Allow it to set before slicing and serving.

Tips & Variations

• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if buttermilk is unavailable.
• For extra moisture, soak the chopped dates in orange juice for 10 minutes before folding them into the batter.
• Replace walnuts with pecans or almonds for a different nutty flavor.
• Add a pinch of nutmeg or ground cloves alongside the cinnamon for a warm spice blend.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to a week. Reheat slices gently in the microwave for 10-15 seconds to enjoy it warm. The glaze may soften slightly after refrigeration but will still add great flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum for structure, or add it separately according to package instructions.

Can I prepare the cake batter ahead of time?

It’s best to bake the cake batter immediately after mixing to maintain the leavening power of baking soda and powder. However, you can prepare the dry ingredients and wet ingredients separately a day ahead and combine them just before baking.

Date, Walnut, and Orange Cake Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

This moist and flavorful Date, Walnut, and Orange Cake combines the natural sweetness of dates with crunchy walnuts and a refreshing orange zest and juice infusion. Finished with a tangy orange glaze, this cake is perfect for afternoon tea, dessert, or any special occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake 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)

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 your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan to ensure the cake doesn’t stick.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and packed brown sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Flavors: Beat in the eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the zest of one large orange for bright citrus flavor.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently and just until everything is combined to avoid overmixing and toughening the cake.
6. Fold in Dates and Walnuts: Gently fold in the chopped dates and chopped walnuts to evenly distribute them without breaking them down.
7. Transfer Batter to Pan: Pour the batter into your prepared cake pan and use a spatula to smooth the top evenly.
8. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake and let it cool completely in the pan placed on a wire rack.
9. Prepare the Orange Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and optional orange zest until the mixture is smooth and pourable. Adjust the consistency by adding more juice to thin or more sugar to thicken as needed.
10. Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving to enhance the flavor and appearance.

Notes

• Ensure the butter is softened to room temperature for easier creaming with the sugar.
• If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 120 ml milk and letting it sit for 5 minutes.
• For extra texture, lightly toast the walnuts before chopping to bring out their aroma.
• The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.

Keywords: Date cake, walnut cake, orange cake, moist cake, homemade dessert, citrus cake, winter dessert