A lifestyle blog about motherhood and everyday inspirations. 

A Recipe // Date + Walnut Cake

date and walnut cake

It was Thanksgiving yesterday. We're still getting used to the holiday coming around so much earlier than it does in the states, but who am I to say no to pumpkin pies and baked goods in October? So I thought I'd bake something to get us in the Thanksgiving spirit.

There are definite perks when it comes to product photography, especially when that product is food! Because I do a majority of my work from home, my clients always leave me with way more product to shoot than I would ever need in case I ran out. This time around, I was left with tons of the most delicious Medjoul dates I shot for a company that grew them. I sought out a recipe on Pinterest for our Thanksgiving treat using the leftovers. This cake was the perfect choice—super tasty and moist. I wanted to make a pretty bundt cake, but instead, used a simpler cake pan. It ended up looking like a huge modern donut. All about it ;)

date and walnut cake
date and walnut cake
date and walnut cake
date and walnut cake


Serves 8-10


1 cup pitted and chopped Medjoul dates
1/2 cup boiling water
1 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
2 tsps ground cinnamon
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup plain yogurt
1/2 cup sour cream


Place your chopped dates in a bowl and pour boiling water. Let them soak while you mix other ingredients.

Combine flour, baking powder, cinnamon and salt in a bowl. Set aside

Using an electric mixer, beat the butter and sugar until smooth. Add the eggs and vanilla extract until combined.

Preheat oven to 350°F. Add the flour mixture, yogurt and sour cream to your butter mixture and mix until smooth.

Fold in dates and walnuts.

Grease a cake pan and pour your batter in. Bake until toothpick comes out clean, about 50 minutes.

Let cool and dust with powdered sugar.

(Adapted from this recipe)