A Cozy Date, Walnut, and Orange Cake That Tastes Like Home

There’s something deeply nostalgic about a good loaf or tea cake. This Date, Walnut, and Orange Cake brings all the warm, comforting vibes of an afternoon treat, wrapped in a modern citrusy twist.

The natural sweetness of dates, the crunch of toasted walnuts, and a bright burst of fresh orange make this cake stand out. And if that’s not enough, a glossy orange glaze ties everything together with a sweet-tart finish that’ll keep you coming back for more.

Whether you’re making it for brunch, afternoon tea, or a simple dessert, this cake is an elegant yet easy crowd-pleaser.

Why You’ll Love This Recipe

• Naturally sweetened and nutty: Dates and walnuts add richness and texture.

• Perfect citrus balance: Orange zest and juice add brightness without overpowering.

• No-fuss ingredients: Everything in this recipe is likely already in your pantry.

• Stays moist for days: Thanks to buttermilk and the dates.

• Elegant presentation: That glaze? It’s bakery-level beautiful.

Ingredients

Tip: you can find the full ingredients and measurements list in the recipe card below.

• 220 g all-purpose flour (1 3/4 cups)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 115 g unsalted butter, softened (1/2 cup)

• 150 g brown sugar, packed (3/4 cup)

• 2 large eggs

• 5 ml vanilla extract (1 teaspoon)

• 120 ml buttermilk (1/2 cup)

• 150 g chopped dates (about 1 cup)

• 100 g chopped walnuts (about 3/4 cup)

• Zest of 1 large orange

• Juice of 1 large orange (about 60 ml / 1/4 cup)

For the orange glaze:

• 150 g powdered sugar (1 1/4 cups), sifted

• 45 ml fresh orange juice (3 tablespoons)

• 1 teaspoon orange zest (optional for extra zing)

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Cream Butter & Sugar

In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy—about 3 to 4 minutes.

4. Add Eggs & Flavor

Beat in the eggs, one at a time. Stir in vanilla extract and orange zest.

5. Combine Wet & Dry

Alternate adding the dry ingredients and buttermilk into the butter mixture. Begin and end with the dry mix. Stir gently, just until combined.

6. Fold In Dates & Walnuts

Gently fold in the chopped dates and walnuts with a spatula. Try not to overmix.

7. Bake

Pour the batter into your prepared cake pan. Smooth the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

8. Cool

Allow the cake to cool completely in the pan on a wire rack before glazing.

9. Make the Orange Glaze

In a small bowl, whisk powdered sugar with orange juice and zest until smooth and pourable. Add more sugar for thickness or more juice to thin.

10. Glaze and Serve

Drizzle the glaze over the cooled cake. Let it set before slicing. Serve and enjoy!

Variations

• Make it dairy-free: Use plant-based butter and almond or oat milk with a splash of lemon juice in place of buttermilk.

• Add spices: A pinch of nutmeg or ground ginger gives it an autumnal vibe.

• Swap the nuts: Try pecans or hazelnuts for a different crunch.

• Turn it into muffins: Divide batter into muffin tins and reduce baking time to 20–25 minutes.

Storage & Reheating

Room Temperature:
Store covered at room temperature for up to 3 days.

Refrigerator:
Store in an airtight container for up to 1 week. Let sit at room temperature before serving for best texture.

Freezer:
Wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave for 30 seconds.

To Reheat:
Gently warm slices in the microwave or oven to revive the texture.

FAQs

Can I use pre-chopped dates?

Yes, but make sure they’re soft and not too dry. You can soak them in hot water for 5–10 minutes to plump them up.

What if I don’t have buttermilk?

Use regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle.

Can I skip the orange glaze?

Absolutely. The cake is moist and flavorful on its own. The glaze is optional but adds a nice finish.

Can I make this cake ahead?

Yes! It actually tastes better the next day after the flavors meld. Bake and glaze the day before serving.

Is this recipe freezer-friendly?

Very. Freeze the whole (unglazed) cake or individual slices tightly wrapped. Add glaze after thawing.

Can I use a different pan?

A loaf pan works, but baking time will increase by 5–10 minutes. Check for doneness with a toothpick.

Can I add chocolate chips?

Go for it! A small handful of dark chocolate chips pairs wonderfully with the dates and orange.

How do I make it vegan?

Use flax eggs (2 tbsp flaxseed + 6 tbsp water), plant-based butter, and non-dairy milk + lemon for buttermilk.

Do I have to use walnuts?

No. Swap with pecans, almonds, or leave them out for a nut-free version.

Can I make this gluten-free?

Try a 1:1 gluten-free flour blend. Texture may change slightly but should still be delicious.

Conclusion

This Date, Walnut, and Orange Cake is comfort food with a touch of elegance. Perfect for tea time, brunch, or your holiday table, it’s a cake you’ll want to bake again and again. Sweet, moist, warmly spiced, and finished with a zingy glaze—it’s everything a homemade cake should be.

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