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5 from 42 votes

Date And Walnut Cake

Moist and delicious date and walnut cake topped with toasted coconut and a decadent toffee sauce.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert, sweets
Cuisine: American
Servings: 14 servings
Calories: 390kcal
Author: Hilda Sterner

Ingredients

  • 1½ cups chopped dates (up to 2 cups)
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 1 4 oz applesauce
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • ¾ cup chopped walnuts
  • 3½ oz Ghirardelli dark chocolate bar (chopped)
  • ⅓ cup flaked coconut (toasted)

Toffee Sauce

  • ½ cup brown sugar
  • ⅓ cup half and half
  • 2 tablespoon butter
  • ½ teaspoon vanilla extract
  • pinch sea salt

Instructions

Preheat oven to 350°F

  • Chop dates and add to a small bowl. Sprinkle with baking soda then pour 1 cup of boiling water over them. Soak for at least 15 minutes.
  • Using a mixer with a paddle attachment, cream softened butter and brown sugar on medium speed until soft and fluffy. Add eggs, applesauce, and vanilla to the mixing bowl and mix until thoroughly blended.
  • Add flour, baking powder, salt, cinnamon, and cardamom. Pulse at first, then mix on medium speed until the cake batter comes together. Mix in the date mixture and fold in the chopped chocolate bar and walnuts.
  • Use 1 tablespoon of butter to grease a bundt pan then sprinkle with flour. Pour batter into the pan and bake for 30 minutes then reduce the temperature to 325°F and continue to bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. 

Toffee Sauce & Toasted Coconut (optional)

  • While the cake is baking, toast flaked coconut in a skillet over low to medium heat. Stir or agitate the pan constantly, until golden and toasted. Set aside.
  • Add brown sugar and butter to a small saucepan. Whisk for 1 minute then add the half and half. Continue to whisk for 4 more minutes. Finally, add vanilla extract and sea salt and whisk for one more minute or until the sauce looks thicker.
  • Remove the cake from the oven and allow it to rest for 10 minutes. Cover with a cooling rack and flip it over. Cool for 5 more minutes before flipping it onto a large plate or platter.
  • Sprinkle with half of the toasted coconut then drizzle with toffee sauce. Sprinkle with the remaining coconut and cool completely before slicing.

Notes

  • Coconut can burn really quick so you'll need to watch it constantly to make sure it doesn't burn.
  • For an extra moist cake, up the amount of dates to 2 cups.
  • If you are a coffee lover, try using hot coffee instead of boiling water.
  • The toffee sauce can be served on the side instead of pouring it over the entire date cake.
  • If you like your desserts extra sweet, increase the sugar to 1 ½ cups.
  • This cake can also be prepared in a 9" x 13" baking dish. 
  • If you decide to bake it in a pan, you can poke holes into the top of the cake with a chopstick before drizzling the sauce over the cake to allow the sauce to penetrate into the date cake. 
  • This date cake recipe would also be great with cream cheese frosting!
  • If you prefer a smoother texture, the date mixture can be blended first before adding it to the batter.  

Nutrition

Serving: 1servings | Calories: 390kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 282mg | Fiber: 3g | Sugar: 35g | Calcium: 23mg