Name: Date and Walnut Cake with Butterscotch Sauce Blissful Treat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pitted dates, chopped; 1 cup boiling water; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup walnuts, chopped

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Oh my goodness, let me tell you about this Date and Walnut Cake with Butterscotch Sauce! It’s like a warm hug on a plate. The combination of sweet, sticky dates and crunchy walnuts creates such a delightful texture that’s hard to resist. Every bite is a celebration of flavors that feels so homey and comforting. I remember the first time I baked this cake for a family gathering; the aroma filled the house, and everyone couldn’t wait to dig in! It was gone in a flash, with people asking for the recipe as soon as they took their first bite. Trust me, once you try this cake, it’ll become a favorite in your own kitchen. You’ll love how the rich butterscotch sauce drizzled on top just takes it over the top! It’s truly a dessert to remember.

Ingredients for Date and Walnut Cake with Butterscotch Sauce

Gathering the right ingredients is key to making this delightful Date and Walnut Cake with Butterscotch Sauce. Here’s what you’ll need:

1 cup pitted dates, chopped into small pieces
1 cup boiling water
1/2 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup walnuts, roughly chopped

Make sure your dates are fresh and your walnuts are chopped just right for that perfect crunch in every slice. Trust me, these simple ingredients come together to create a cake that’s truly special!

How to Prepare Date and Walnut Cake with Butterscotch Sauce

Now that you’ve gathered your ingredients, let’s dive into the delicious process of making this Date and Walnut Cake with Butterscotch Sauce. I promise, it’s easier than you think!

Prepping the Ingredients

First things first, you’ll want to get your dates ready. In a bowl, combine the chopped pitted dates with 1 cup of boiling water. Let it sit for about 10 minutes. This softens the dates and enhances their natural sweetness, making a huge difference in flavor! While that’s happening, you can go ahead and preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and beautifully!

Mixing the Batter

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar until it’s light and fluffy. It’s like magic! Next, add in your 2 large eggs and 1 teaspoon of vanilla extract, mixing until everything is well combined. Now, in another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Gradually add this dry mixture to your butter mixture, stirring gently until just combined. Finally, fold in your date mixture and 1/2 cup of chopped walnuts for that lovely crunch!

Baking the Cake

Pour the batter into a greased cake pan, spreading it out evenly. Pop it into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean—no sticky batter should cling to it! Once done, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Trust me, the smell wafting through your kitchen will be heavenly!

Why You’ll Love This Recipe

Incredibly moist texture thanks to the dates
Rich, caramel-like flavor from the butterscotch sauce
Simple and quick preparation—perfect for any occasion!
A delightful crunch from the walnuts adds a lovely contrast
Great for sharing or enjoying as a cozy solo treat
Serves as a fantastic dessert that impresses family and friends

This Date and Walnut Cake with Butterscotch Sauce truly checks all the boxes for a dessert you’ll want to make over and over again!

Tips for Success

To make your Date and Walnut Cake with Butterscotch Sauce even better, here are some of my top tips! First, use fresh, moist dates; they really enhance the cake’s flavor. If you don’t have walnuts, pecans work beautifully as a substitute. Make sure to not overmix the batter; this keeps your cake tender and fluffy. A fun trick is to toast the walnuts lightly before adding them for an extra layer of flavor! Lastly, don’t skip the butterscotch sauce—it’s the icing on the cake, literally! Drizzle generously for that sweet, gooey finish.

Nutritional Information Disclaimer

Please note that the nutritional information for this Date and Walnut Cake with Butterscotch Sauce can vary based on the specific ingredients and brands you use. While I strive to provide accurate information, precise nutritional values are not guaranteed. Always check the labels of your ingredients if you need exact numbers. Enjoy your delicious cake, and remember that a little indulgence is part of the fun in baking!

FAQ Section

I know you might have a few questions about this Date and Walnut Cake with Butterscotch Sauce, so let’s dive into some FAQs to help you out!

Can I use other nuts in this recipe?
Absolutely! If walnuts aren’t your favorite, feel free to substitute them with pecans or even almonds. Just remember to chop them up for that delightful crunch!

How should I store leftover cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to warm it up a bit before serving for that fresh-out-of-the-oven taste!

Can I make the butterscotch sauce ahead of time?
Yes, you can! Just prepare the sauce in advance, let it cool, and store it in the fridge. When you’re ready to serve, gently reheat it in the microwave or on the stove, stirring until smooth again.

Is this cake suitable for freezing?
Yes! This Date and Walnut Cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!

What can I serve with this cake?
While it’s delicious on its own, pairing it with a scoop of vanilla ice cream or a dollop of whipped cream takes it to a whole new level. Trust me, it’s a match made in dessert heaven!

Storage & Reheating Instructions

To keep your Date and Walnut Cake with Butterscotch Sauce fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it for about a week. Just remember, it’s best enjoyed warm, so when you’re ready for a slice, pop it in the microwave for about 15-20 seconds to bring back that cozy, fresh-from-the-oven feel!

If you have a larger batch or want to save some for later, this cake freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to indulge, simply thaw it overnight in the fridge before reheating. Trust me, this cake tastes just as amazing after a little time in the freezer!