There’s something undeniably nostalgic about slicing into a warm, golden traybake filled with the rich sweetness of dates and the comforting crunch of walnuts. This Date and Walnut Traybake Cake is the perfect afternoon pick-me-up, cozy dessert, or companion to your favorite cup of tea. With its soft, moist crumb and deep caramel undertones, it’s a slice of classic comfort that tastes like home—every single time.

Behind the Recipe

This recipe traces back to rainy Sunday afternoons spent baking with my grandmother. Her date and walnut loaf was legendary, and the smell of it in the oven could turn a dreary day into something special. I adapted it into a traybake to make it easier to serve at gatherings—and let me tell you, it disappeared just as quickly as the original. It’s that kind of cake: humble, hearty, and completely irresistible.

Recipe Origin or Trivia

The date and walnut combination has roots in British baking, where it gained popularity in the early 20th century as a tea loaf. Dates, often considered a luxury item in post-war Britain, became a prized ingredient that added natural sweetness and moistness. Pairing them with walnuts brought in a nutty depth that balanced the sticky richness, making this duo a timeless favorite.

Why You’ll Love Date and Walnut Traybake Cake

This cake is comfort in a pan—and here’s exactly why it’s going to win you over:

Versatile: Perfect for dessert, brunch, or as a snack with tea.
Budget-Friendly: Uses simple pantry ingredients with big flavor payoff.
Quick and Easy: No fancy equipment or frosting needed—just mix, bake, and enjoy.
Customizable: Add spices, orange zest, or even a drizzle of icing.
Crowd-Pleasing: Always a hit at bake sales, potlucks, and holiday gatherings.
Make-Ahead Friendly: Tastes even better the next day.
Great for Leftovers: Stays moist for days and freezes beautifully.

Chef’s Pro Tips for Perfect Results

To get that perfect crumb and balanced flavor every time, keep these tips in mind:

Soak the dates in hot water to soften them and enhance their sweetness.
Toast the walnuts lightly for a deeper, nuttier flavor.
Don’t overmix the batter once you add the flour—keep it tender.

Line your traybake pan with parchment for easy removal.
Check doneness with a skewer—it should come out with just a few moist crumbs.

Kitchen Tools You’ll Need

This recipe is low-tech but benefits from a few key tools:

Mixing Bowls: For wet and dry ingredient prep.
Electric Mixer or Whisk: To cream butter and sugar until light and fluffy.
Traybake Tin (9×13 inch): The perfect size for even baking.
Parchment Paper: Makes cleanup and slicing a breeze.
Cooling Rack: Helps set the texture as it cools.

Ingredients in Date and Walnut Traybake Cake

This cake is all about warm, rich flavors and balanced textures. Let’s break down what goes into it:

Pitted Dates: 1 cup, chopped — brings sticky sweetness and keeps the cake moist.
Boiling Water: 1 cup — softens the dates and melds the flavors.
Baking Soda: 1 teaspoon — helps tenderize the dates and lift the cake.
Unsalted Butter: ½ cup (1 stick), softened — gives richness and structure.
Brown Sugar: ¾ cup — adds a deep caramel note that complements the dates.
Eggs: 2 large — binds the cake and adds fluffiness.
Vanilla Extract: 1 teaspoon — enhances all the warm flavors.
All-Purpose Flour: 1½ cups — gives the cake its form.
Baking Powder: 1 teaspoon — helps it rise evenly.
Salt: ¼ teaspoon — balances the sweetness.
Chopped Walnuts: ¾ cup — adds crunch and nutty complexity.

Ingredient Substitutions

Here’s how to switch things up if needed:

Brown Sugar: Coconut sugar or white sugar (add a tablespoon of molasses for depth).
Butter: Coconut oil or vegan margarine for a dairy-free version.
Eggs: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) for a vegan-friendly twist.
Walnuts: Pecans or almonds for a different texture.
Dates: Try chopped figs or prunes for a new flavor profile.

Ingredient Spotlight

Dates: These naturally sweet fruits not only provide flavor but also moisture. Their caramel-like richness makes them a secret weapon in baked goods.
Walnuts: Their earthy, slightly bitter crunch perfectly offsets the sticky sweetness of the dates.

Instructions for Making Date and Walnut Traybake Cake

This cake comes together with ease—no need for fancy decorating, just rich, tender results.

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Line a 9×13 inch traybake pan with parchment paper.

2. Combine Ingredients:
Place chopped dates in a bowl. Pour boiling water over them and stir in the baking soda. Let sit for 10 minutes. Meanwhile, cream together butter and brown sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

3. Prepare Your Cooking Vessel:
Set the parchment-lined traybake pan on a sturdy baking sheet for easy transfer.

4. Assemble the Dish:
In a separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into the wet mixture, alternating with the soaked date mixture. Stir in walnuts gently.

5. Cook to Perfection:
Pour the batter into the prepared tray and smooth the top. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.

6. Finishing Touches:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

7. Serve and Enjoy:
Cut into squares and serve with a warm drink, scoop of ice cream, or just as is.

Texture & Flavor Secrets

What makes this cake shine is the balance of dense, moist crumb with the occasional crunch of walnuts. The dates practically melt into the batter, creating pockets of syrupy sweetness, while the brown sugar adds depth. The edges get beautifully caramelized in the tray, offering a slight chew that contrasts with the tender center.

Cooking Tips & Tricks

Soak your dates for longer if they’re older or drier.
For added elegance, drizzle with a light glaze of lemon or orange icing.
Store it covered overnight to let the flavors meld—it gets better by the day.

What to Avoid

Avoid skipping the date soak—it’s crucial for texture and flavor.
Don’t overbake or it will dry out—start checking at the 30-minute mark.
Avoid chopping walnuts too finely—you want that crunch.

Nutrition Facts

Servings: 12
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This traybake is ideal for making ahead—it actually improves overnight. Once cooled, cover tightly with foil or store in an airtight container. It will keep for 4–5 days at room temperature. You can also freeze individual slices for up to 2 months—just wrap in parchment and freeze in a zip bag.

How to Serve Date and Walnut Traybake Cake

Serve it warm with a dollop of whipped cream or Greek yogurt, or enjoy a square alongside your morning coffee. For a dessert upgrade, try it with vanilla ice cream and a drizzle of honey or maple syrup.

Creative Leftover Transformations

Leftovers? Yes, please.

Crumble over yogurt or oatmeal for a decadent breakfast.
Toast slices and spread with butter or cream cheese.
Use as a base for trifle or parfaits.

Additional Tips

Add orange zest to the batter for a citrusy twist.
A sprinkle of sea salt before baking enhances the nutty flavors.
Dust with powdered sugar or a light icing glaze for extra flair.

Make It a Showstopper

Presentation counts. Cut into even squares and arrange on a rustic wooden board or vintage plate. A dusting of powdered sugar or a light drizzle of citrus glaze makes it party-ready with zero stress.

Variations to Try

Spiced Version: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients.
Chocolate Chip: Fold in ½ cup of dark chocolate chips with the walnuts.

Orange Glazed: Drizzle with a simple glaze made from orange juice and powdered sugar.
Coconut Crunch: Add ¼ cup shredded coconut to the batter for a tropical note.
Mini Traybakes: Bake in muffin tins for individual portions.

FAQ’s

Q1: Can I make this gluten-free?
A1: Yes, use a gluten-free all-purpose blend in the same amount.

Q2: Can I use fresh dates?
A2: Absolutely—just chop and remove pits before soaking.

Q3: How should I store leftovers?
A3: In an airtight container at room temperature for 4–5 days.

Q4: Can I freeze the cake?
A4: Yes, wrap slices well and freeze for up to 2 months.

Q5: Can I make it vegan?
A5: Substitute butter with vegan margarine and use flax eggs.

Q6: What if I don’t have brown sugar?
A6: Use white sugar and add a tablespoon of molasses.

Q7: Can I make this as a loaf instead?
A7: Yes, bake in a standard loaf tin and adjust baking time to 45–50 minutes.

Q8: Do I need to toast the walnuts?
A8: It’s optional, but it enhances their flavor.

Q9: Can I double the recipe?
A9: Yes, but use two pans or increase baking time and watch carefully.

Q10: Is this cake overly sweet?
A10: Not at all—the dates provide natural sweetness balanced by nuts and a hint of salt.

Conclusion

Whether you’re sharing it with friends or savoring a quiet moment alone, this Date and Walnut Traybake Cake delivers comfort with every bite. It’s a little old-fashioned, wonderfully moist, and full of flavor that lingers long after the last crumb. Trust me, this one’s a total game-changer for your baking rotation.