Description
A moist, aromatic cake packed with warm spices, sweet dates, and crunchy walnuts—finished with a delicate orange blossom glaze for a stunning dessert.
Ingredients
For the Cake:
1 cup chopped dates (pitted Medjool or Deglet Noor)
3/4 cup boiling water
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts
For the Orange Blossom Glaze:
1 cup powdered sugar
2–3 tablespoons orange juice
1/2 teaspoon orange blossom water (adjust to taste)
Optional: zest of 1 orange
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a small bowl, combine chopped dates, baking soda, and boiling water. Let sit for 10–15 minutes to soften.
In a large bowl, cream together butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, spices, and salt.
Gradually add dry ingredients to wet mixture, alternating with the date mixture (including liquid), mixing until just combined.
Fold in chopped walnuts.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Whisk together powdered sugar, orange juice, orange blossom water, and zest until smooth. Drizzle over cooled cake.
Notes
Orange blossom water adds a delicate floral note—start with less and adjust to taste.
Cake can be made a day ahead and stored covered at room temp.
For a nut-free version, omit walnuts or replace with sunflower seeds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired, American
