Best Moist Date & Walnut Tea Cake (12‑Slice Power Bake!)

Welcome, friends! I’m thrilled you’re here—this Date and Walnut Tea Cake is one of my favorite comforting bakes that my American nonna passed down from her Scottish kitchen. If you’re as excited as I am, be sure to subscribe by email so you never miss a cozy recipe moment!

Overview of Date & Walnut Tea Cake Recipe Content

Looking for the perfect treat for afternoon tea, brunch, or a chilly morning? This tea cake is soft, moist, and full of warm, nostalgic flavor—thanks to plumped dates, toasted walnuts, and a hint of cinnamon. A pure hug in slice form!

Why You’ll Love It

• Chatty, cozy flavors: dates sweetened in boiling water, a dash of vanilla, and toasty walnuts!
• Balanced sweetness—brown sugar and fruit mingle beautifully without overpowering.
• Effortless prep and no crazy techniques—just love and stirring.

What It Tastes Like

A golden crumb laced with caramel-like date notes, fragrant cinnamon, and satisfying nut crunch that’s made for spooning with butter or maybe even a swipe of cream cheese 😉

Health Perks

Dates bring fiber, potassium, and antioxidants while walnuts serve up healthy fats and omega‑3s—so you can savor every slice feeling all the good feels.

Ingredient List ✔️

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• 200 g (1 ⅓ cups) chopped dates
• 1 tsp baking soda
• 240 ml (1 cup) boiling water
• 100 g (½ cup) brown sugar, packed
• 60 g (¼ cup) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 180 g (1 ½ cups) all‑purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 100 g (1 cup) chopped walnuts

Tools You’ll Need

• 9×5″ loaf pan
• Mixing bowls (wet & dry)
• Whisk + wooden spoon or spatula
• Wire rack

Substitutions & Add‑Ins

• Swap half of the butter for olive oil for a vegan twist.
• Use coffee or tea instead of plain water for richer flavor.
• Swap walnuts with pecans or almonds for a taste swap.

How to Make Date and Walnut Tea Cake

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1. Prep date soak: In a bowl, stir dates and baking soda into boiling water—set aside for about 15 minutes until plump.
2. Warm up: Preheat oven to 175 °C (350 °F). Grease and line your loaf pan.
3. Mix wet: Whisk in melted butter, brown sugar, egg, and vanilla into the date mixture—stir until glossy.
4. Whisk dry: In another bowl, combine flour, baking powder, cinnamon, and salt.
5. Fold together: Gently stir dry into wet, then fold in chopped walnuts.
6. Bake: Transfer to pan, smooth top. Bake 50–60 min or until a skewer comes out clean (place foil loosely on top if browned too quickly).
7. Cool & slice: Let rest in the pan 10 min, then cool completely on a rack. Slice thick and spread it with mellow butter—yum!

Sensory Moments Date & Walnut Tea Cake

• When baking begins, your kitchen will smell like warm cinnamon and caramel—instant comfort.
• The batter has a lovely, thick texture studded with jewel‑like dates and nut specks—such a delight to stir!

What to Serve with Date and Walnut Tea Cake

• A sharp cheddar or goat cheese on the side balances sweet wonderfully.
• Hot tea—Earl Grey, English Breakfast, or even chai.
• A dollop of Greek yogurt with honey & cinnamon on top makes a lovely creamy halo.

Tips for Making It Perfect

• Soak those dates—this keeps the cake wonderfully moist.
• Line the pan with parchment with an overhang; it makes clean removal a breeze.
• Use room‑temp egg so your batter mixes smooth and evenly.
• Check at 50 min; if crisped too fast on top, tent with foil and continue.

Storage Instructions

• Store in an airtight container at room temp up to 5 days.
• Freeze slices wrapped in parchment and foil for up to 3 months. Thaw slowly at room temp, or pop in toaster for morning warmth!

General Information

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Did you know Date & Walnut Tea Cake is a traditional British tea loaf—first recorded in Scotland in 1939 . Over decades, it’s remained a beloved teatime treat across the Commonwealth, now nestled into brunches and bake sales alike.

Frequently Asked Questions

Can I use other dried fruit instead of dates?
Absolutely—prunes, raisins, apricots or cranberries work beautifully. If fruits are dry, soak them in hot liquid for a few minutes.

Is it possible to make this cake gluten‑free?
Yes! Replace the flour with a 1:1 gluten‑free blend and ensure your baking powder is GF. Texture will remain moist and tender.

Can I make it dairy‑free?
Swap butter for a plant‑based spread or neutral oil and you’re golden.

Why bake at 175°C instead of lower?
This temp gives a lovely rise and cozy crumb. For fan ovens, reduce to 160°C.

Interactive Elements

Lovin’ this Date & Walnut Tea Cake recipe? Please leave a ⭐ rating or comment below and tag your creation on social media at #poulefrecipeor share on my Pinterest page: poulefrecipe. Snap a photo, I’d love to see your slice of comfort!

Nutritional Information (per slice, yields 12)

Calories	Carbs	Protein	Fat	Fiber
~230 kcal	28 g	3 g	11 g	2 g

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There’s a reason readers keep coming back—it’s the love baked into every bite!

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