Walnut and Date Spice Cake with Orange Blossom Glaze

Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between comforting and exotic. The dates add natural sweetness and moisture, while the walnuts bring a toasty crunch. The orange blossom glaze is what really sets it apart—it’s light, citrusy, and perfumed, adding a beautiful finish without overpowering the other flavors. It’s one of those cakes that gets better the next day, too.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Chopped dates

• Boiling water

• Baking soda

• Unsalted butter (softened)

• Brown sugar

• Eggs

• All-purpose flour

• Baking powder

• Ground cinnamon

• Ground cardamom

• Ground nutmeg

• Salt

• Chopped walnuts

• Vanilla extract

For the Glaze:

• Powdered sugar

• Orange juice

• Orange blossom water

• Zest of an orange (optional)

directions

1. I preheat the oven to 350°F and grease a 9-inch round or bundt cake pan.

2. In a small bowl, I combine the chopped dates with baking soda and pour boiling water over them. I let the mixture sit and soften while I prepare the rest.

3. In a large bowl, I cream together butter and brown sugar until light and fluffy.

4. I beat in the eggs one at a time, then add vanilla extract.

5. In another bowl, I whisk together the flour, baking powder, salt, and spices.

6. I stir the dry ingredients into the wet mixture, then fold in the softened dates (with their soaking liquid) and chopped walnuts.

7. I pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cake bakes, I mix powdered sugar with orange juice and a splash of orange blossom water to make the glaze.

9. Once the cake is done and slightly cooled, I drizzle the glaze over the top and let it set.

Servings and timing

This recipe makes 8–10 servings. It takes about 15 minutes to prep and 45 minutes to bake, plus cooling and glazing time.

Variations

Sometimes I add chopped dried apricots or golden raisins to the batter for a fruity twist. If I want a more intense citrus flavor, I stir orange zest into the glaze or even into the batter. I’ve also made it with pecans or almonds instead of walnuts for a different nutty profile.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. It stays moist and flavorful thanks to the dates. I let chilled slices come to room temperature before serving, or warm them slightly in the microwave for 10–15 seconds.

FAQs

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend with good results. The dates help keep the texture moist.

What is orange blossom water, and where can I find it?

It’s a fragrant floral water made from orange blossoms. I find it in the international aisle or at Middle Eastern stores. A little goes a long way.

Can I skip the glaze?

Yes, the cake is delicious on its own. But the glaze adds a lovely aromatic finish that really enhances the flavors.

Can I make this cake ahead of time?

Absolutely. I often bake it a day ahead—just wait to glaze it until shortly before serving.

What’s the best pan for this cake?

I usually use a bundt or round pan for a pretty presentation, but a loaf pan works too. Just adjust the baking time slightly.

Conclusion

Walnut and Date Spice Cake with Orange Blossom Glaze is a beautiful blend of textures and flavors—sweet, spiced, nutty, and lightly floral. It’s a cake that feels both homey and special, perfect for sharing or savoring solo with a cup of tea. I love how one simple glaze can elevate this rustic bake into something truly elegant.