As a seasoned home baker, I’ve made many traditional British treats, but nothing quite matches the comforting richness of a moist date and walnut cake. This classic recipe, known for its soft crumb and nutty flavour, remains a firm favourite across the UK.
In this guide, I’ll walk you through each step, share expert tips, and offer variations to suit every taste and dietary need.
What Is Moist Date And Walnut Cake?
Moist date and walnut cake is a traditional British tea-time classic known for its deep, rich flavours and soft, sticky texture.
Originating from old-fashioned British baking, this cake combines the natural sweetness of dates with the earthy crunch of chopped walnuts, resulting in a comforting, moist loaf that’s perfect for afternoon tea or a cosy weekend bake.
Over the years, it has remained a staple in homes across the UK, with many families passing down their own version of the recipe.
The addition of boiling water to chopped dates before baking is what gives the cake its distinct softness, locking in moisture and allowing the dates to almost melt into the crumb. Walnuts add a satisfying contrast, offering a subtle bitterness and nutty complexity to balance the cake’s natural sweetness.
It’s a versatile loaf, too. Whether served warm with butter or cool with a cup of Earl Grey, the moist date and walnut cake continues to find a place in modern British baking traditions.
Some reasons why this cake remains popular include:
- Its long shelf life when stored properly
- Easy-to-find ingredients and simple preparation
- Naturally sweet without requiring excess refined sugar
- Ideal for gifting or sharing at family gatherings
Its nostalgic flavour makes it a comforting choice for bakers of all levels, from beginners to seasoned home cooks.
What Are the Ingredients for Moist Date And Walnut Cake?
Here’s a detailed table of ingredients with exact measurements, ideal for a standard 900g (2lb) loaf tin. This list is based on my own experience and refined using trusted sources.
Ingredients
| Ingredient | Quantity | Notes |
| Chopped pitted dates | 200g | Soaked in boiling water for moisture |
| Boiling water | 200ml | Softens the dates |
| Unsalted butter | 100g | Softened, for creaming |
| Light brown sugar | 150g | Adds depth of flavour and colour |
| Large eggs | 2 | Room temperature, for binding |
| Self-raising flour | 200g | Provides rise without baking powder |
| Baking soda | 1 tsp | Helps break down date fibres |
| Chopped walnuts | 100g | Roughly chopped for texture |
| Vanilla extract | 1 tsp | Optional, for a hint of sweetness |
| Ground cinnamon | ½ tsp | Optional, adds warm spice (to taste) |
Be sure to preheat your oven to 160°C (fan) or 180°C (conventional) before baking, and line your loaf tin with baking parchment.
How To Make Moist Date And Walnut Cake? – Step-By-Step Instructions
This step-by-step guide outlines how I prepare the perfect moist date and walnut cake from scratch. It’s a straightforward recipe, but accuracy and method matter to ensure you achieve the right texture and flavour.
Preparation Steps
Preheat the oven and line your loaf tin.
Soak the chopped dates in boiling water and allow to stand for 10–15 minutes.
Cream the softened butter and sugar in a mixing bowl until pale and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated.
Sift the self-raising flour and gently fold it into the batter.
Stir in the soaked dates (including the soaking water), vanilla extract, and cinnamon.
Fold in the chopped walnuts last, to avoid overmixing.
Pour the mixture into the prepared tin and level the surface.
Bake for 50–60 minutes or until a skewer inserted in the middle comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
This method ensures the cake retains moisture without becoming overly dense. Avoid overbaking to maintain its sticky, rich texture.
Moist Date And Walnut Cake – Baking Tips From My Kitchen
Drawing on years of baking experience, I’ve gathered some useful tips to help you bake a consistently moist and delicious date and walnut cake every time.
Key Tips
- Use fresh dates: Older dates may be too dry and won’t soften well in boiling water.
- Avoid overmixing: Once flour is added, mix gently to prevent a tough texture.
- Toast the walnuts: Lightly toasting them enhances their nutty flavour.
- Soak dates fully: Give them time to absorb water before adding to the batter.
- Weigh your ingredients: Precision in baking is key, especially for loaf cakes.
- Store in an airtight container: Keeps the cake moist for 4–5 days.
Additionally, letting the cake rest overnight can deepen the flavour, making it even more delicious the next day.
Traditional Vs Modern Moist Date And Walnut Cake Recipes
Over the decades, bakers have evolved this recipe, with some preferring the original no-frills method and others experimenting with modern twists. Here’s how the two compare.
Traditional Style
- No spices, focusing on the flavour of dates and walnuts.
- Usually made with plain flour and baking soda instead of self-raising flour.
- Often enjoyed plain, without any toppings.
Modern Variants
- Includes warm spices like cinnamon, nutmeg, or mixed spice.
- Uses light brown sugar for richer caramel notes.
- Often enhanced with vanilla or orange zest.
- May be glazed with maple syrup or served with mascarpone or cream cheese.
I personally enjoy both styles, but if you’re baking for younger generations or want a more dynamic taste, the modern approach offers a flavourful update while still honouring tradition.
Moist Date And Walnut Cake Variations By Popular British Chefs
Many British chefs have developed their own take on this beloved recipe. Here are some notable versions that you can explore or try to replicate at home.
Chef-Inspired Variations
- Mary Berry: Keeps it simple and elegant with minimal ingredients and a smooth finish.
- Nigella Lawson: Uses muscovado sugar and sometimes adds a splash of espresso or brandy for depth.
- Jamie Oliver: Adds orange zest and a citrus glaze for a lively twist.
- Delia Smith: Incorporates treacle or molasses to enrich the cake’s dark colour and flavour.
- Nadiya Hussain: Adds cardamom and drizzles with a spiced glaze for a fusion twist.
Each version offers something unique, whether it’s in texture, flavour intensity or presentation. You can draw inspiration from them to create your own signature loaf.
Gluten-Free, Vegan & Healthier Alternatives
For those with dietary needs or health preferences, this classic cake can be easily adapted without losing its iconic texture or flavour.
Gluten-Free Version
- Use a gluten-free self-raising flour blend.
- Add a teaspoon of xanthan gum to mimic gluten structure.
Vegan Version
- Replace eggs with flaxseed or chia egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Use vegan butter or coconut oil.
- Ensure sugar is vegan-friendly (some sugars use animal-derived processing agents).
Healthier Options
- Substitute half the butter with unsweetened applesauce.
- Use wholemeal self-raising flour.
- Reduce sugar to 100g and rely more on dates’ natural sweetness.
Nutritional Comparison (Per Slice – Approx. 1/10th of Loaf)
| Variant | Calories | Fat (g) | Sugar (g) | Fibre (g) | Protein (g) |
| Traditional | 290 | 13 | 25 | 2.2 | 4.5 |
| Gluten-Free | 275 | 12 | 23 | 2.5 | 3.8 |
| Vegan | 260 | 11 | 21 | 3.0 | 3.9 |
| Healthier | 240 | 9 | 18 | 3.5 | 4.2 |
These alternatives are a great way to cater to a wider range of guests or to enjoy the cake with a healthier twist.
Storing and Freezing Moist Date And Walnut Cake
Proper storage ensures the cake maintains its moisture and flavour for days or even weeks if frozen.
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate only if your kitchen is particularly warm.
Freezing Instructions
- Cool the cake completely before wrapping.
- Wrap tightly in cling film and then foil to prevent freezer burn.
- Label and date the package before freezing.
- Can be frozen for up to 3 months.
To thaw, remove all wrapping and allow the cake to come to room temperature naturally for best results.
When To Serve Date And Walnut Cake in the UK?
This cake suits multiple occasions, making it a reliable choice for hosts and bakers.
Best Occasions
- Afternoon tea with family or friends
- Sunday roast dessert (served warm with custard)
- Festive table addition at Christmas
- Packed in school or work lunchboxes
- Served during autumn and winter gatherings
Its spiced, comforting flavour and hearty texture make it especially popular during the colder months, though it’s enjoyed year-round.
Pairings: What Goes Best With Moist Date And Walnut Cake?
While the cake is satisfying on its own, pairing it thoughtfully can elevate the experience.
Recommended Pairings
Tea: Earl Grey, English Breakfast, or spiced chai.
Coffee: A robust espresso or a flat white.
Toppings:
- Softened butter or clotted cream
- Cream cheese frosting (for a modern twist)
- Vanilla custard (served warm)
Adding a scoop of vanilla ice cream can also turn this humble loaf into a rich dessert for dinner parties or Sunday treats.
Conclusion
Moist date and walnut cake is more than just a nostalgic bake, it’s a timeless classic that fits modern kitchens just as well. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this recipe offers simplicity, flavour, and versatility.
With my step-by-step instructions and expert tips, you’ll be ready to create a loaf that’s rich, satisfying, and beautifully British.
Frequently Asked Questions
Can I make this cake without walnuts?
Yes, you can omit the walnuts entirely or replace them with pecans or almonds for a different flavour and texture.
How do I prevent my cake from becoming dry?
Ensure your dates are properly soaked and avoid overbaking. Keeping the batter slightly loose also helps maintain moisture.
Can I use plain flour instead of self-raising?
You can, but you’ll need to add 1.5 teaspoons of baking powder for every 150g of plain flour.
What type of dates are best for this recipe?
Medjool dates are ideal for moisture, but any soft pitted dates will work if soaked properly in boiling water.
How long should I soak the dates?
At least 10–15 minutes in boiling water is enough, but longer soaking (up to 30 minutes) gives a richer texture.
Can I double the recipe for a larger cake?
Yes, but increase the baking time to 75–85 minutes and check with a skewer in the centre.
Is this cake suitable for children?
Absolutely. You can reduce the sugar slightly and cut the nuts finer for younger children.
Moist Date And Walnut Cake Recipe
Ingredients
- 200 g Chopped pitted dates Soaked in boiling water for moisture
- 200 ml Boiling water Softens the dates
- 100 g Unsalted butter Softened for creaming
- 150 g Light brown sugar Adds depth of flavour and colour
- 2 Large eggs Room temperature for binding
- 200 g Self-raising flour Provides rise without baking powder
- 1 tsp Baking soda Helps break down date fibres
- 100 g Chopped walnuts Roughly chopped for texture
- 1 tsp Vanilla extract for a hint of sweetness
- ½ tsp Ground cinnamon adds warm spice (to taste)
Instructions
- Preheat the oven and line your loaf tin.
- Soak the chopped dates in boiling water and allow to stand for 10–15 minutes.200 g Chopped pitted dates
- Cream the softened butter and sugar in a mixing bowl until pale and fluffy.100 g Unsalted butter, 150 g Light brown sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated.2 Large eggs
- Sift the self-raising flour and gently fold it into the batter.200 g Self-raising flour
- Stir in the soaked dates (including the soaking water), vanilla extract, and cinnamon.200 ml Boiling water, 1 tsp Vanilla extract, ½ tsp Ground cinnamon, 1 tsp Baking soda
- Fold in the chopped walnuts last, to avoid overmixing.100 g Chopped walnuts
- Pour the mixture into the prepared tin and level the surface.
- Bake for 50–60 minutes or until a skewer inserted in the middle comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
