Description

This Date, Walnut, and Orange Cake is moist, tender, and packed with warm spices, citrus zest, and crunchy nuts. Finished with a fresh orange glaze, it’s perfect for brunch or dessert.

Ingredients

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 glaze:

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

45 ml orange juice (3 tablespoons)

1 teaspoon orange zest (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Cream butter and brown sugar until fluffy. Add eggs, vanilla, and orange zest.
Add dry mix and buttermilk alternately to the batter. Stir until just combined.
Fold in dates and walnuts.
Pour batter into prepared pan. Bake for 40–45 minutes, until a toothpick comes out clean.
Cool in the pan.
Mix glaze ingredients and drizzle over the cooled cake.

Notes

Let the cake cool completely before glazing.
Store glazed cake in the fridge or freeze unglazed cake for later.
Soften dates with hot water if they feel dry.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American