This Date, Walnut & Orange Cake is a charming blend of rustic texture and bright citrus flavor. Moist from chopped dates and buttermilk, with the crunch of toasted walnuts and the aromatic lift of fresh orange zest, this cake is as comforting as it is refined. Finished with a zesty orange glaze, it’s the perfect slice for tea, coffee, or a cozy dessert any time of year.

Why You’ll Love This Recipe

This cake brings together classic ingredients in a deliciously modern way. The dates lend natural sweetness and a soft bite, the walnuts add earthy crunch, and the orange provides a fragrant brightness that cuts through the richness. It’s simple to make but sophisticated in taste — perfect for brunch, afternoon gatherings, or a flavorful treat to enjoy through the seasons.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup (115g) unsalted butter, softened
¾ cup (150g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup (150g) chopped dates
¾ cup (100g) chopped walnuts
Zest of 1 large orange
Juice of 1 large orange (about ¼ cup)

For the Orange Glaze:

1¼ cups (150g) powdered sugar
3 tablespoons fresh orange juice
1 teaspoon orange zest (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry mix. Stir until just combined.
Fold in the chopped dates and walnuts until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
While the cake is cooling, whisk together the powdered sugar, orange juice, and optional zest to form a smooth glaze.
Drizzle the glaze over the fully cooled cake. Let it set for 10–15 minutes before slicing and serving.

Servings and timing

Yield: 8 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Calories: Approximately 402 kcal per slice

Variations

Spice it up: Add ¼ teaspoon of ground cloves or nutmeg for a deeper spice note.
Nut-free version: Omit the walnuts or substitute with sunflower seeds or pumpkin seeds.
Add citrus punch: Use both orange and lemon zest for a more complex citrus flavor.
Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking flour.
Mini loaves or muffins: Bake in mini loaf pans or muffin tins (adjust baking time to 20–25 minutes).

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices or the entire cake (without glaze) tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
Reheating: Serve at room temperature or warm briefly in the microwave (10–15 seconds) for a softer texture.

FAQs

Can I use dried orange peel instead of fresh zest?

Fresh orange zest is recommended for the brightest flavor, but dried zest can be used in a pinch. Use about half the amount and hydrate it slightly before adding.

Do I need to soak the dates first?

If your dates are very dry, you can soak them in hot water for 10 minutes, then drain and pat dry. Otherwise, chopping them finely is enough.

Can I use Greek yogurt instead of buttermilk?

Yes, thinned Greek yogurt (mixed with a little milk or water) can be used as a substitute for buttermilk.

Is the orange glaze essential?

It enhances the flavor and adds a lovely finish, but the cake is still delicious without it or with a dusting of powdered sugar instead.

What’s the best way to chop dates?

Use a sharp knife and lightly coat the blade with oil or flour to prevent sticking. You can also use kitchen scissors.

Can I toast the walnuts?

Yes, toasting the walnuts briefly in a dry skillet or oven enhances their flavor and adds extra crunch.

Can I double this recipe?

Yes, but bake it in a larger pan or divide it into two pans. Extend the baking time slightly and monitor closely.

How can I prevent the cake from being too dense?

Avoid overmixing the batter and measure ingredients carefully. Make sure your leavening agents are fresh.

Can I use orange extract for stronger flavor?

Yes, but use it sparingly (1/4 teaspoon) alongside or in place of the zest if needed.

Can I make this into a layer cake?

This recipe is best suited as a single-layer or snack cake. The texture is moist and delicate, which may not hold up well for stacking.

Conclusion

With its moist crumb, earthy nuts, sweet dates, and vibrant citrus glaze, this Date, Walnut & Orange Cake brings together classic ingredients in a harmonious, flavorful bake. It’s simple enough for everyday enjoyment yet special enough to serve at gatherings. Whether you’re enjoying it with a warm cup of tea or as a light dessert, this cake is a seasonal favorite that deserves a permanent spot in your recipe collection.

Date, Walnut & Orange Cake

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A rustic yet elegant cake featuring chopped dates, walnuts, and bright orange zest. Moist and nutty with warm cinnamon spice, it’s topped with a tangy orange glaze — ideal for tea time or autumn gatherings.

Author: Mari
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and orange zest.
Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix just until combined.
Fold in the chopped dates and walnuts.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and optional zest until smooth.
Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

For a deeper flavor, toast the walnuts before folding into the batter.
Use medjool dates for the softest, richest texture.
If desired, dust with extra orange zest after glazing for added color and aroma.
Store leftovers covered at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 402
Sugar: 32g
Sodium: 220mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg