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Nutty Date and Walnut Cake with Spices

A warm and cozy cake featuring sweet dates and crunchy walnuts, spiced with cinnamon and cardamom, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 1 3/4 cups all-purpose flour, sifted use fresh, sifted for a lighter crumb
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom (or 1/4 tsp nutmeg if unavailable)
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, softened can substitute coconut oil for dairy-free
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup plain yogurt or sour cream for extra moisture; use non-dairy yogurt to make dairy-free
  • 1 cup pitted dates, roughly chopped (Medjool work best)
  • 1/2 cup hot water to soak dates for tenderness
  • 1 cup walnuts, toasted and chopped reserve a few for topping
For the Optional Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp milk or plant milk
  • 1/4 tsp vanilla
  • pinch cinnamon

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. For muffins, line a 12-cup tin.
  2. Place chopped dates in a small bowl and pour hot water over them. Let sit for 10 minutes, then mash lightly with a fork so they are softened but still chunky.
  3. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom, and salt until evenly combined.
Baking
  1. In a large bowl, cream the softened butter and brown sugar until light and slightly fluffy, about 2 to 3 minutes with a hand mixer. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  2. Add the dry ingredients to the butter mixture in two parts, alternating with the yogurt, beginning and ending with flour. Mix until just combined; do not overmix.
  3. Fold in the soaked dates (drained if excess liquid remains) and chopped walnuts until evenly distributed.
  4. Spoon batter into the prepared pan and smooth the top. Sprinkle reserved walnut pieces on top.
  5. Bake at 350°F (175°C) for 45 to 55 minutes for a loaf, or 18 to 22 minutes for muffins, until a skewer inserted into the center comes out with a few moist crumbs.
Cooling and Serving
  1. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. For glazing, whisk powdered sugar with milk and vanilla until smooth; drizzle over the cooled loaf and let set.
  3. Slice with a serrated knife for the cleanest cuts. Enjoy slightly warm or at room temperature.

Notes

Use room-temperature eggs and yogurt for even mixing. For a vegan version, replace butter with coconut oil, eggs with flax eggs, and use plant-based yogurt. Store wrapped at room temperature for 2 days, refrigerated for up to 5 days, or freeze sliced in an airtight container for up to 3 months.