Description
This moist and flavorful Date, Walnut, and Orange Cake combines the natural sweetness of dates and the crunch of walnuts with the bright zest and juice of fresh oranges. Perfectly spiced with cinnamon and lightly sweetened with brown sugar, this cake is topped with a tangy orange glaze that adds a delightful finishing touch. Ideal for afternoon tea or as a festive dessert, this cake blends wholesome ingredients with comforting flavors.
Ingredients
Scale
Cake 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)
Orange Glaze
- 150 g powdered sugar (1 1/4 cups), sifted
- 45 ml fresh orange juice (3 tablespoons)
- 1 teaspoon orange zest (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest for aromatic flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Fold in Dates and Walnuts: Gently fold the chopped dates and walnuts into the batter, ensuring even distribution without deflating the mixture.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.
- Prepare Orange Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and optional orange zest until smooth and pourable. Adjust consistency by adding more juice or powdered sugar as needed.
- Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving to enjoy the full flavor.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to maintain a tender cake crumb.
- Dates can be chopped finely or left in chunkier pieces depending on preference.
- For extra moisture, soak the chopped dates in warm orange juice for 10 minutes before folding into the batter.
- Walnuts can be toasted lightly to deepen their flavor before adding to the batter.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Date Cake, Walnut Cake, Orange Cake, Spiced Cake, Orange Glaze, Moist Cake, Holiday Cake, Autumn Dessert
