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Whole moist date and nut cake loaf on a wooden board.

Nigella's date and nut cake recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups approx. 225g Dates, pitted and chopped
  • 1 tsp Baking Soda
  • 1 cup Boiling Water
  • ½ cup 115g Unsalted Butter, softened
  • ¾ cup Brown Sugar packed
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 ¾ cups All-purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Walnuts roughly chopped

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
  2. Soak Dates: In a medium bowl, combine chopped dates and baking soda. Pour boiling water over them and let stand for 20 minutes.
  3. Cream Butter: In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; mix well.
  4. Mix Dry: Sift flour, baking powder, and salt. Gradually add to the butter mixture.
  5. Fold: Fold in the soaked dates (with their liquid) and the walnuts until just combined.
  6. Bake: Pour into the prepared pan. Bake for 45-50 minutes or until a tester comes out clean.
  7. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • The "Squidge" Factor: For the moistest result, ensure the boiling water completely covers the dates during the soak. Do not drain the liquid; it contains the sugars essential for the cake’s texture.
  • Oven Placement: Bake on the middle rack. If the top browns too quickly before the center is set (around the 30-minute mark), tent it loosely with a piece of aluminum foil.
  • Storage Secret: This cake is "hygroscopic," meaning it absorbs moisture from the air. Storing it in an airtight container for 24 hours before slicing makes it richer and prevents crumbling.
  • Substitution Tip: If using Medjool dates, reduce the brown sugar by 2 tablespoons, as they have a higher natural sugar content than Deglet Noor dates.
  • Clean Slicing: Use a serrated bread knife and a gentle sawing motion to cut through the whole walnuts without squashing the tender crumb.