Description
A delicious Date, Walnut, and Orange Cake with a tangy orange glaze, perfect for any occasion, combining rich sweetness, crunch, and citrus flavors.
Ingredients
Scale
- 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)
- For the orange glaze:
- 150 g powdered sugar (1 1/4 cups), sifted
- 45 ml fresh orange juice (3 tablespoons)
- 1 teaspoon orange zest (optional for extra zing)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and orange zest.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Fold in chopped dates and walnuts gently.
- Pour batter into prepared cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan on a wire rack.
- For the orange glaze: Whisk powdered sugar with orange juice and zest until smooth and pourable. Adjust thickness by adding more juice or sugar as needed.
- Drizzle glaze evenly over the cooled cake and allow to set before slicing and serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a sweeter glaze, add more powdered sugar to the orange glaze.
- Allow the cake to cool completely before glazing for the best results.
- This cake can be made ahead and stored in an airtight container for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Date, Walnut, and Orange Cake, walnut cake, citrus walnut cake, date and walnut cake, date cake, orange glaze cake, homemade cake recipe, fall baking, citrus dessert, moist cake