Thank you so much for being here—I’m genuinely thrilled to share this Walnut and Date Spice Cake with Orange Blossom Glaze with you! This fragrant, warmly spiced cake is soft, nutty, and just sweet enough, with a delicate citrus floral glaze that ties everything together. If you love cozy undertones and festive flavors, this cake is made for you. Don’t forget to subscribe for email updates—you’ll get this recipe and more right in your inbox. 💌
Overview of Recipe Content
Here’s a little snapshot of what makes this Walnut Date Spice Cake perfect for gatherings or cozy solo indulgence:
- What it is: A warmly spiced, cake studded with chopped dates and walnuts, topped with a fragrant orange‑blossom glaze.
- Why you’ll love it: Texture from nuts, sweetness from dates, aromatic spices, and a light citrus glaze that isn’t too sweet.
- Flavor profile: Cinnamon, ginger, clove blend with buttery cake, toasted walnuts, and floral orange blossom notes.
- Health/Seasonal relevance: Great for fall or winter holiday baking—with fiber, good protein from nuts, and fruit.
Ingredients
- 1 ½ cups (190 g) all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped dates
- 1 cup chopped walnuts
- ½ cup (120 ml) buttermilk or plain yogurt
Orange Blossom Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp fresh orange juice
- 1 tbsp orange blossom water
Tools Needed
- Mixing bowls, electric or hand mixer, wooden spoon or spatula
- Measuring cups/spoons
- 8‑ or 9‑inch round cake pan or loaf pan
- Cooling rack
Substitutions/Additions
- Use yogurt instead of buttermilk
- Swap walnuts for pecans
- Add a pinch of cardamom or nutmeg for more spice
- For gluten‑free: use 1:1 gluten‑free blend
Also check out other spiced and nutty favorites like Fig and Orange Cake or speedy cakes such as Lemon Ricotta Cottage Cheese Mug Cake Poulef Recipes.
How to Make Walnut and Date Spice Cake with Orange Blossom Glaze
- Preheat & prep: Preheat oven to 350 °F (175 °C). Grease and flour your cake pan.
- Dry mix: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Cream: In a separate bowl, cream the butter and brown sugar until light and fluffy about 2‑3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract.
- Combine stuffed fruit and nuts: Fold in chopped dates and walnuts gently.
- Alternate buttermilk and dry: Begin and end with dry mix, adding buttermilk in between until just combined—not overworked.
- Bake: Pour the batter into your prepared pan, smooth the top, and bake for about 40–50 minutes until a toothpick comes out clean (check around 40 minutes).
- Cool: Let cake cool in pan for 10 minutes, then turn out on a rack to cool completely.
Make the glaze:
- Whisk powdered sugar with orange juice and orange blossom water until smooth. Adjust thickness—add a teaspoon more juice if needed to pour.
- Drizzle over cooled cake, allowing glaze to drip beautifully down the sides.
What to Serve with Walnut and Date Spice Cake
- A dollop of whipped cream or crème fraîche
- A cup of spiced tea or black coffee
- For brunch: sliced fruit or yogurt parfait
- For hosting: serve on a platter garnished with whole walnuts, orange slices, or edible flowers
Tips for Making It Perfect
- Room‑temperature ingredients: Let butter and eggs warm up before baking for light texture.
- Chop your dates: Uniform, bite-sized pieces ensure even fruit distribution.
- Don’t overmix: Gentle folding yields moist crumb.
- Toast walnuts first: Toast lightly in a dry pan for extra aroma.
- Check early: Ovens vary—check cake at 40 minutes, tent with foil if browning too fast.
Storage Instructions
- Room temperature: Covered, on counter up to 2 days.
- Refrigerate: In airtight container for up to 5 days.
- Freeze: Slice and wrap individually in plastic wrap and foil. Use within 2 months. Thaw at room temp or warm gently.
General Information
This cake blends warm spices traditionally used in Middle Eastern baking with nutty and fruity elements. Similar cakes—such as date‑and‑walnut tea cakes—are cherished in Iraqi and Levantine homes . My version brings a floral twist through the orange blossom glaze and keeps sweetness balanced with dates and brown sugar.
Frequently Asked Questions
Can I use dried dates?
Yes! Chop and soak briefly in hot water or orange juice to soften.
What if I don’t have orange blossom water?
You can omit it and just use orange juice. Alternatively, use a drop of orange extract.
Can I make this without nuts?
Absolutely! Omit walnuts or use seeds like pumpkin or sunflower.
Is this cake suitable for holidays?
Perfect for fall and winter get‑togethers thanks to spices and rich flavor.
How thick should the glaze be?
It should pour slowly, not be runny. Adjust with more sugar or juice for desired consistency.
Conclusion
This Walnut and Date Spice Cake with Orange Blossom Glaze is cozy, fragrant, and full of flavors that celebrate dates, nuts, and warm spices. It’s a cake you’ll want to make again and again—especially when fall and winter roll in. If you enjoy this cake, you might also love the Delightful Fig and Orange Cake . Thank you for baking with me—can’t wait to hear what you think! 🧡
Interactive Elements
I’d love to hear your feedback—leave a review or comment below! Share a photo on Pinterest (https://www.pinterest.com/poulefrecipe/) and tag me so I can see your creations.
Nutritional Information (Per Serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~45 g |
| Protein | ~5 g |
| Fat | ~15 g |
| Saturated Fat | ~5 g |
| Fiber | ~3 g |
| Sugar | ~25 g |
Walnut and Date Spice Cake with Orange Blossom Glaze
- Total Time: 1 hr
- Yield: 8 servings 1x
Description
A warmly spiced date and walnut cake with fragrant orange blossom glaze—comforting, moist, and perfect for fall or special gathering.
Ingredients
1 ½ cups (190 g) all‑purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ½ cup (115 g) unsalted butter, softened ¾ cup (150 g) brown sugar 2 large eggs 1 tsp vanilla extract 1 cup chopped dates 1 cup chopped walnuts ½ cup buttermilk or plain yogurt Orange Blossom Glaze: 1 cup powdered sugar 2 tbsp fresh orange juice 1 tbsp orange blossom water
Instructions
Preheat oven to 350 °F and grease/flour your cake pan. Whisk the dry ingredients together (flour, leaveners, spices, salt). Cream butter and sugar until light; beat in eggs one at a time, then vanilla. Fold in chopped dates and walnuts. Alternate dry mix with buttermilk, starting and ending with dry, until just combined. Pour batter into pan and bake 40–50 mins until a toothpick comes out clean. Cool in pan 10 mins then transfer to rack to cool completely. Make glaze by whisking powdered sugar, orange juice, and orange blossom water until smooth. Drizzle glaze over cooled cake and let set.
Notes
Ensure butter and eggs are at room temperature for best texture. Don’t overmix batter; fold gently to keep moist crumb. Toast walnuts lightly for extra aroma. Check cake at 40 minutes—oven times vary. Serve with whipped cream, tea, or as part of brunch spread.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern‑inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
