Matrimonial (Date) Cake

  • Author: Meagan


This is a terrific recipe from Mom that we enjoyed regularly growing up – I cut the sugar just a touch (but not the butter!) and swapped in some whole-wheat flour.  Yum!



Matrimonial Cake


3/4 lb/12 oz/340 g chopped, pitted dates (I used Medjool)

1/4 c. sugar AND 1 c. water

Combine all 3 ingredients in a medium saucepan and cook on low heat, while stirring, until it comes together into a spreadable, jammy thickness – you might need to add a bit more water.  Remove it from the heat and set it aside until you need it.


3/4 c. EACH flour, whole-wheat (or spelt) flour AND packed brown sugar

1 t. baking soda AND 1/2 t. salt

1 c. cold butter

2 1/2 c. oatmeal


In a large bowl, mix together the flours, brown sugar, baking soda and salt and then use a pastry cutter to cut in the butter until the mixture is mealy in texture.  Add in the oatmeal and mix well.

Preheat the oven to 350 and lightly butter a 9 x 9 baking pan, then press in 2/3’s of the crust mixture.  Spread the date mixture evenly over the top and then top with the rest of the crust, pressing only lightly – a crumb effect is best.  Bake for about 30 minutes until it’s just starting to brown all over (mind the edges!) and then let it cool completely before attempting to cut it into squares and serving it.  This cakes keeps very well in a sealed container on your counter.

  • Category: Squares


From Meagan's Kitchen

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