• 28 Ratings


Christina Holmes

Recipe Summary

35 mins
3 hrs 15 mins


Ingredient Checklist
Ingredient Checklist
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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., kalustyans.com.



28 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 2