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Date and walnut cake sliced with dates around it

Date and Walnut Cake

  • Author: caroline
  • Total Time: 1 hour
  • Yield: 6 1x
  • Diet: Vegetarian


This date and walnut cake is the perfect coffee break treat. Rich, sweet and moist, this loaf cake is not only delicious, but it’s really easy to make too!

The default recipe makes around 6 slices. 


  • 100g/ 3.5oz / 1/2 cup chopped, pitted dates (see note 1)
  • 120ml / 1/2 cup boiling water
  • pinch bicarbonate of soda / baking soda
  • 40g / 1.5oz unsalted butter
  • 70g / 2.5oz soft brown sugar
  • 1 egg (room temperature)
  • 125g / 4.5oz plain flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • pinch of salt
  • 50g / 1.75oz / 1/4 cup roughly chopped walnuts


For the default recipe (around 6 slices) you’ll need a loaf tin around 22x10cm / 8.6x4in. This one from Amazon is ideal. If you want to make a larger loaf simply scale up the recipe and tin size.


  1. Preheat the oven to 180C / 350F.
  2. Place the dates in a bowl and pour over the boiling water. Add the pinch of the bicarbonate of soda and stir together. Leave to soften for around 20 minutes
  3. Cream together the butter and the sugar. You can use a hand mixer for around 2 minutes, or mix with a wooden spoon for around 3-4 minutes until you have an even fluffy mixture. 
  4. Add the egg to the butter and sugar mixture and mix together. 
  5. Mix together the flour, cinnamon, baking powder and a pinch of salt. Then add half of the flour mixture to the butter and sugar mixture. Mix together until fully combined and then add the remaining flour mix and combine. 
  6. Add the walnuts and the dates (you can include the water from the dates, you don’t need to drain. Mix until everything is combined. 
  7. Line the sides of a loaf tin with baking or parchment paper and spoon in the mixture. Use a knife to spread the top of the mixture evenly and bake in the oven for 45 minutes. (see note 2)
  8. Remove the cake from the oven and then leave for a few minutes until cooled enough to handle. Gently remove the cake from the tin and transfer it to a wire rack until fully cooled. 


  1. The best dates to use are medjool or Deglet Nour as they are incredibly smooth and caramel-like. However, just about any regular type of date will work. 
  2. The cake is done when it is springy on top and if gently pressed the surface springs back rather than leaving an indentation. You can also place a wooden skewer into the centre and if it comes out clean of any batter on it the cake is ready. 
  3. The loaf will keep for up to 4 days in a sealed container at room temperature. If kept in the fridge this can be extended up to 7 days. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1
  • Calories: 290
  • Fat: 12g
  • Carbohydrates: 40g
  • Protein: 5g

Keywords: cake, loaf, walnut, dates, sweet, dessert