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–+ servings

Date Walnut Cake

developed & tested by:

Carissa Erzen
This moist and tender date walnut cake is made with butter (not oil) and both blended soaked dates and chopped dates. Ready in 1 hour!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Middle Eastern
Servings 12 people
Calories 344 kcal

Ingredients
  

  • 1½ cups dates, pitted, divided
  • 1 cup unsalted butter, softened to room temperature (one stick)
  • 1½ teaspoon baking soda, divided
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • ⅓ cup chopped walnuts

Instructions
 

  • Grease a 9-inch or 10-inch round baking pan. Preheat the oven to 350°F.
  • In a small bowl, add one cup of the pitted dates and add one teaspoon of the baking soda. Cover with boiling water and set aside and let the dates soak for 10 to 15 minutes until they've softened.
  • Use a blender or food processor to blend the softened dates and the water they were soaked in to form a paste. Set aside.
  • In a large mixing bowl, use a stand mixer or electric hand whisk to cream the softened butter and granulated sugar until it is smooth and pale yellow, after about 3 to 5 minutes.
  • Add the eggs and vanilla and mix again until it is smooth, after about 2 to 3 minutes. Set aside.
  • In a separate large mixing bowl, whisk together the flour, salt, baking powder and the remaining ½ teaspoon of baking soda.
  • Add the wet ingredients and the blended dates into the dry ingredients and mix just until you no longer see pockets of dry flour.
  • Fold in the chopped walnuts and remaining ½ cup dates, roughly chopped. Pour the batter into your prepared baking dish.
  • Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.

Notes

  • Equipment: If you don't have a food processor or blender, you can mash the dates by hand with a fork in a bowl. Just drain the water into a separate bowl while mashing, so it doesn't splash around, then add it back in to form a creamy paste.
  • Storing: Wrap fully cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for a few days, or in the fridge for a few extra days. I like to reheat leftover cake slices in the microwave for about 20 seconds. 

Nutrition

Serving: 1 slice (of 12)Calories: 344kcalCarbohydrates: 43gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 227mgPotassium: 172mgFiber: 2gSugar: 24gVitamin A: 515IUVitamin C: 0.1mgCalcium: 61mgIron: 1mg
Keyword date cake, Middle Eastern cake
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