New This Month

Date Cake with Orange-Blossom Syrup

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Christina Holmes


Orange-Blossom Syrup

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 teaspoons orange-blossom water


  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon, plus more for serving
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup walnuts, toasted and chopped
  • 1 cup dates, pitted and chopped


  • Whipped cream, lightly sweetened
  • 3 oranges (such as navel and Cara Cara), segmented


  1. Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.

  2. Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.

  3. Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.

  4. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.

  5. Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.

Cook's Notes

Orange-blossom water, by Mymoune, $16 for 9 oz.,

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