Photo: Anna Williams; Styling: Pam Morris
Total Time
1 Hour 15 Mins
Yield
12 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; coat with cooking spray. Dust with 2 teaspoons flour.

Step 3

Reserve 5 walnuts. Place remaining walnuts, 6 dates, and clementines in food processor; process until ground.

Step 4

Combine brown sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg.

Step 5

Combine flour, baking soda, and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Add nut mixture and chopped dates; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Step 6

Combine powdered sugar and juice, stirring with a whisk until smooth. Drizzle glaze over warm cake; spread to coat top. Top with reserved 5 walnut halves. Cool cake on a wire rack 30 minutes.

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