Sticky Date and Walnut Cake Recipe

Date and walnut cake is a classic loaf that pairs perfectly with a hot cup of coffee or tea. This version has a moist, tender crumb dotted with plump dates and crunchy walnuts. A thin spread of butter on a warm slice elevates the experience, but the cake is equally delightful on its own.

There are many variations of date cake, but this recipe is straightforward and reliable. It uses pantry-friendly ingredients and a simple mixing method to create a rich, naturally sweet loaf. Dates bring natural sugars and fiber, while walnuts add texture and a mild nutty flavor.

Ingredients

350 g dates (weighed with seeds) – deseed and chop before using
50 g sugar
2 large eggs
225 g all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 tsp coffee powder (optional) for depth of flavor
75–85 g chopped walnuts
100 g butter (at room temperature)
150 ml hot milk

Method

Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and line a standard loaf tin.

Deseed and chop the dates, then place them in a bowl and pour the hot milk over them. Allow the dates to soak for several minutes so they soften and release flavor into the milk.

Cream the butter and sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and, if using, the coffee powder for an extra depth of flavor.

Sift the flour, baking powder and salt into the batter. Fold the dry ingredients into the wet mixture gently to avoid overworking the batter.

Once combined, add the soaked dates (with any remaining milk) and the chopped walnuts. Mix until evenly distributed and the batter is homogeneous.

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 55–65 minutes, testing with a skewer: it should come out clean or with just a few moist crumbs attached when the cake is done.

Allow the cake to cool in the tin for 5–10 minutes, then transfer it to a wire rack to cool completely. Slice and serve slightly warm or at room temperature.

This recipe makes one loaf. It is easy to scale up or down by adjusting ingredient quantities proportionally.

Tips and variations

• If you prefer a finer texture, pulse the soaked dates in a food processor before folding them into the batter.
• Swap walnuts for pecans or almonds if desired. Lightly toast the nuts first to bring out extra flavor.
• For a spiced twist, add 1 tsp cinnamon and a pinch of nutmeg to the dry ingredients.
• If you like a glossier finish, brush the warm loaf with a thin glaze made from warmed honey or apricot jam before serving.
• To make the cake dairy-free, replace butter with a plant-based spread and use a suitable milk alternative.

How long does date loaf last?

At room temperature, properly stored in an airtight container, a freshly baked date loaf will keep well for about 1 to 2 days. If you prefer to extend its life, refrigerate it.

Storage — fridge and freezer

In the refrigerator, the cake will stay moist and fresh for up to one week when wrapped tightly or kept in an airtight container. To freeze, wrap the cooled loaf in plastic wrap and place it in a freezer-safe bag or container. Frozen, it will keep for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Serving suggestions

• Serve slices plain or lightly buttered alongside tea or coffee.
• For a special occasion, top slices with mascarpone, whipped cream, or a scoop of vanilla ice cream.
• Pair with fresh fruit, such as sliced oranges or pears, to balance the cake’s sweetness.

Video

Watch the accompanying video for a step-by-step visual guide on making this date and walnut cake.