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