Walnut Date Cake with Orange Cashew Frosting

Walnut Date Cake with Orange Cashew Frosting

Sticky date cake studded with toasted walnuts, topped with a tangy orange-scented cashew frosting.

Total 2 hr 5 min Makes 8 slices Calories 520/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This moist spiced cake gets its deep caramel flavor from simmered dates and brown sugar, while toasted walnuts add crunch throughout. A citrusy cashew frosting, brightened with fresh orange zest, balances the cake's richness and makes it a fitting centerpiece for autumn gatherings or holiday dessert tables.

Ingredients

  • 1 1/4 cups pitted dates, chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, toasted and chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup raw cashew butter
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1/4 cup cashews, toasted and chopped, for garnish

Method

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.

  2. Combine the chopped dates and water in a small saucepan. Bring to a simmer over medium heat, then remove from heat and stir in the baking soda. Let stand 10 minutes to soften and cool slightly.

  3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

  4. In a large bowl, cream the butter and brown sugar together with a hand mixer until light and fluffy, about 2 minutes.

  5. Beat in the eggs one at a time, then stir in the vanilla extract.

  6. Add the flour mixture to the butter mixture in two additions, alternating with the date mixture, mixing just until combined after each addition.

  7. Fold in the toasted walnuts until evenly distributed throughout the batter.

  8. Pour the batter into the prepared pan and smooth the top with a spatula.

  9. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

  10. Cool the cake in the pan on a wire rack for 15 minutes, then turn out onto the rack and cool completely to room temperature before frosting.

  11. While the cake cools, beat the cream cheese, cashew butter, and butter together in a bowl until smooth and well combined.

  12. Add the powdered sugar, orange zest, and orange juice, and beat until the frosting is light, smooth, and spreadable.

  13. Spread the frosting evenly over the top of the cooled cake, swirling decoratively with the back of a spoon.

  14. Sprinkle the chopped toasted cashews around the edge of the cake before slicing and serving.

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    Walnut Date Cake with Orange Cashew Frosting

    This moist spiced cake gets its deep caramel flavor from simmered dates and brown sugar, while toasted walnuts add crunch throughout. A citrusy cashew frosting, brightened with fresh orange zest, balances the cake's richness and makes it a fitting centerpiece for autumn gatherings or holiday dessert tables.

    2 hr 5 min 8 slices 520 cal

    Ingredients

    • 1 1/4 cups pitted dates, chopped
    • 1 cup water
    • 1 teaspoon baking soda
    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup unsalted butter, softened
    • 3/4 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup walnuts, toasted and chopped
    • 8 ounces cream cheese, softened
    • 1/2 cup raw cashew butter
    • 1/4 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 tablespoon orange zest
    • 2 tablespoons fresh orange juice
    • 1/4 cup cashews, toasted and chopped, for garnish

    Method

    1. 1

      Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.

    2. 2

      Combine the chopped dates and water in a small saucepan. Bring to a simmer over medium heat, then remove from heat and stir in the baking soda. Let stand 10 minutes to soften and cool slightly.

    3. 3

      In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

    4. 4

      In a large bowl, cream the butter and brown sugar together with a hand mixer until light and fluffy, about 2 minutes.

    5. 5

      Beat in the eggs one at a time, then stir in the vanilla extract.

    6. 6

      Add the flour mixture to the butter mixture in two additions, alternating with the date mixture, mixing just until combined after each addition.

    7. 7

      Fold in the toasted walnuts until evenly distributed throughout the batter.

    8. 8

      Pour the batter into the prepared pan and smooth the top with a spatula.

    9. 9

      Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

    10. 10

      Cool the cake in the pan on a wire rack for 15 minutes, then turn out onto the rack and cool completely to room temperature before frosting.

    11. 11

      While the cake cools, beat the cream cheese, cashew butter, and butter together in a bowl until smooth and well combined.

    12. 12

      Add the powdered sugar, orange zest, and orange juice, and beat until the frosting is light, smooth, and spreadable.

    13. 13

      Spread the frosting evenly over the top of the cooled cake, swirling decoratively with the back of a spoon.

    14. 14

      Sprinkle the chopped toasted cashews around the edge of the cake before slicing and serving.