Try our date and walnut cake, then check out our coffee and walnut cake, date and ginger loaf cake, almond cake and more loaf cake recipes.

This combination has been around for many years, with good reason. Dates are naturally sweet but also packed with fibre, vitamins and minerals.

How to make the perfect date and walnut cake: cook’s tips

  • Lightly toast slices of this loaf, top with a little stewed apple and custard, and watch the plates empty.

How do I store date and walnut cake? Store in an airtight container for up to 5 days.

Date and walnut cake recipe


  • 100g butter, room temperature, cubed plus extra for the tin
  • 225g soft dates, pitted and roughly chopped
  • ½ tsp bicarbonate of soda
  • 75g dark muscovado sugar
  • 1 large egg
  • 250g self-raising flour
  • 1 tsp baking powder
  • 75g walnuts, roughly chopped, plus 7 walnut halves (100g total)


  • STEP 1

    Lightly butter and line a 2lb loaf tin. Heat the oven 160C/140C fan/gas 4.

  • STEP 2

    Place the butter, dates and bicarbonate of soda in a mixing bowl and pour over 150ml boiling water. Stir then leave to stand for 10-15 mins for the dates to soak and the butter to melt. Beat in the sugar followed by the egg. Sift the flour and baking powder over the top, then gently fold in along with the chopped walnuts, until well combined.

  • STEP 3

    Spoon into the prepared tin and level the top before pressing in the reserved walnut halves. Bake for 45-50 mins, until a skewer comes out clean when the cake is tested. Allow to cool in the tin for 5 mins, before turning out and cooling fully on a wire rack.

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