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Date and walnut cake on a cake stand, decorated with a glaze, walnuts and flower petals

Date Cake with Walnuts (easy!)

This date cake with walnuts is so easy to do and the perfect sweet treat. We don't skimp out on the dates around here - it's loaded! And the best part is the easy glaze on top. Must try!
Course Desserts
Cuisine N/A
Keyword Date and walnut cake, Date cake
Prep Time 10 minutes
Cook Time 1 hour
Servings 10 -14 pieces


Wet ingredients:

  • 5 eggs
  • ½ cup vegetable oil
  • ½ cup granulated sugar

Dry ingredients:

  • 2 cups flour level
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground cardamom green
  • 1 teaspoon ground ginger
  • ½ teaspoon ground clove
  • 1 teaspoon cinnamon
  • Pinch of salt


  • 25 large pitted dates or 500g pitted weight (I used Medjool)
  • 1 cup chopped walnuts + ¼ cup for decoration

For the glaze:

  • ¼ cup butter
  • ¼ cup granulated sugar
  • 2 tablespoons thick cream solid form, typically from Carnation or Puck in a small can


  • Start by cutting the dates lengthwise and take out the seeds. You should use approximately 500g of dates in order to ensure a good ratio in the cake
  • Add them to a bowl and cover them with boiling water. Leave to soak for 10 minutes
  • Preheat your oven to 325F
  • Mix your dry ingredients together in a bowl using a spoon or spatula
  • In a separate bowl, beat the wet ingredients with the sugar until well combined, about 2 minutes. You can do this using a stand or handheld electric mixer.
  • Add the dry ingredients to the wet ingredients in 2 portions, and continue to mix well until well combined. The batter will look quite thick
  • Drain the dates from the water and mash them with a fork or a potato masher
  • Add the dates and walnuts into the batter and mix until just combined using your hand or the mixer
  • Grease the 9" round cake pan with butter or oil, then dust it with flour all around, ensuring you get the edges. It helps to tap it against the counter.
  • Add the batter to the pan and place it in the oven.
  • Bake the cake for approximately 60 minutes. However, you should start checking your cake at the 45 minute mark because ovens vary. Check the cake by inserting a knife or toothpick in the middle of the cake and ensuring it comes out clean
  • Allow the cake to cool in the pan for 10-15 minutes then remove it to a cake stand
  • Prepare the glaze just before serving by melting the butter in a saucepan, then whisking it with the sugar and cream until combined
  • Bring it to a boil on medium heat, then lower it to low and allow it to simmer for 2-3 minutes. It will thicken as it cools down.
  • Add the glaze to the cake and sprinkle it with chopped nuts. Enjoy!


  • Medjool dates will work best for this cake because they are really sweet and soft. However, other date varieties will also work, just ensure you add the same amount (500g)
  • You can also chop the dates into smaller pieces and this will help with mashing them. However I find that using boiling water when soaking them softens them enough to make the mashing process easy.
  • I used a 9" springform cake pan, but you can use any pan size as long as it's a similar volume as a round 9" pan.