Matrimonial Cake is a classic Canadian dessert and an old favorite. Also known by the names date square, matrimonial bars, squares or slice, date slice, date crumble, date sandwich cake, matrimony cake and date bar, this recipe is my Grandma's recipe and it's by far, the best date square I have ever tasted!
This simple recipe is especially popular at Christmas time, although these date bars are great for any time of the year. It's often served at Christmas markets, family reunions, bake sales, church gatherings, bridal showers, and funerals. It pairs perfectly with a cup of coffee or tea! This recipe was the inspiration for my Rhubarb Squares.
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Although this date slice is known as Matrimonial Cake in many circles, you're more likely to run into it at a funeral, rather than a wedding, in Western Canada anyway.
If you love squares, be sure to check out my Saskatoon Berry Squares and my Christmas Squares too!
🥘Ingredient Needed
For this date slice recipe, you'll need simple ingredients you're likely to have on hand in the pantry and fridge:
- Quick oats. I use quick oats because they cook faster and aren't as chewy as rolled oats. Don't use instant oats, as they will turn to mush.
- Unsalted butter. I use unsalted butter so I can control how much salt is in the recipe.
- Dates, pitted. I use any type of date that I have on hand (it's often No Name).
- Lemon zest and fresh lemon juice. The fresh lemon juice and zest are unique to this recipe and the way my Grandma made date squares. They perfectly balance the sweet in this recipe!
*see the recipe card for full information on ingredients and quantities
📖Variations & Substitutions
- Butter - you can use salted butter instead of unsalted, but be sure to skip the salt in the recipe!
- Lactose-free - you can make this lactose-free by using a lactose-free butter
- Gluten-free - use gluten-free flour
- Dates - you can use regular pitted dates. fresh dates, or Medjool dates (they are softer). However, you are cooking them in hot water (which softens them) so regular dates are fine.
- Oats - You can use old fashioned/rolled as a substitute for quick oats. Just pulse the old-fashioned oats in the food processor a few times to break them down.
🔪How to Make Matrimonial Cake
Prep: Preheat oven to 350 degrees F (176 degrees C) and spray a 9x13 inch pan with non-stick cooking spray
Place dates, hot water, white granulated sugar, lemon juice, lemon zest and salt together in small saucepan and cook over medium heat until dates are soft and water is absorbed. This will take about 5-10 minutes.
Remove from heat, add vanilla extract and let cool.
Combine flour, baking soda, brown sugar, and oats together in a large bowl.
Cut butter into dry ingredients with a pastry cutter (or see my trick with cheese grater under Top Tip). Stir until the mixture is evenly mixed and has a crumbly texture.
For the base layer, spread half of the crumble mixture into the base of the baking tin and pat down with a spatula.
Cover with cooled date mixture. * The best way to spread the date puree filling is with a butter knife. Dab the filling onto the crust with a spatula, then carefully spread it out with a butter knife (see HINT below)
Pat the remaining oat and flour mixture on top of the date layer with a spatula
Bake for 25 - 28 minutes in a preheated oven or until the oatmeal mixture topping is golden brown.
*Cool on a wire rack for at least 20 minutes before slicing with a sharp knife.
Hint: To avoid getting crumbs in the filling, drop dollops of filling all over the crust with a spatula or spoon. Then very carefully spread it out with a butter knife, avoiding getting the dry mixture on the knife. *You have to be very patient while you are doing this!
Top tip
Instead of using a pastry blender, I freeze my butter and grate it into the flour and oat topping/base. It's less messy and helps to distribute the butter evenly into the mixture.
👪 Serving
This date squares recipe makes 18 slices. However, you could cut the squares smaller if you'd like more and larger for less. You can also half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This date slice recipe is best served at room temperature or cold.
I*Use extra large paper muffin liners to serve them!
🌡️Storage
Refrigerator: Store date slices, in an airtight container, at room temperature for up to 2 days (48 hours) or in the fridge for up to a week in an airtight container.
Freezer: Freeze them in an airtight container for up to 3 months. You can freeze them in the paper cupcake liners.
❔ Recipe FAQs
Well, because like Italian Wedding Soup, the matrimonial name has more to do with the 'wedding of flavors' than an actual wedding! And although these squares are frequently served at bridal showers, they really have nothing to do with weddings. Nor are they served at weddings.
Yes, date squares are known by the names matrimonial cake, date slice or date square in the Canadian Western Provinces. In Eastern Cananad is typically known as Date Crumbles. Growing up in Western Canada (Winnipeg) we called slices, squares, or any baked treats or goodies "dainties."
Date squares are made up of a date filling, sandwiched between an oat crumble.
Rolled oats are larger and thicker flakes because they are steamed for a shorter period of time than quick oats. Therefore, they take longer to cook. Quick oats are thinner and smaller, cook faster and are
There is debate over the origins of the date slice, date square, or Matrimonial Cake. Some attribute it to Scottish heritage. However, it's traditional in Quebec (French influences) and is also well-known in Newfoundland (Irish influences).
If you love date recipes, then you'll want to check out my 6th generation Old Fashioned Date Nut Loaf Recipe!
So if you are looking for bridal shower ideas or simply need a fantastic date slice, you'll love this one! This homemade matrimonial cake is far superior to what you'll find in coffee shops and it's one of our family's favorite recipes.
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Matrimonial Cake Recipe (Date Slice)
Ingredients
Crust ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 ½ cups quick oats
- 1 ⅓ cups brown sugar
- 1 cup unsalted butter
Filling ingredients
- 1 ½ lb dates 3 ¾ cups
- 1 cup + 2 tablespoon hot water
- ¼ cup + 2 tablespoon white granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla
- 1 ½ teaspoon lemon zest, finely grated
- 3 teaspoon lemon juice (fresh)
Instructions
- Preheat oven to 350 degrees F (176 degrees C) and spray a square 9x13 inch pan with non-stick cooking spray
Filling
- Cook dates, hot water, white granulated sugar, lemon juice, lemon zest and salt together in saucepan, over medium heat, until dates are soft and water is absorbed. *This will take about 5 -10 minutes.
- Remove from heat, add vanilla extract and let cool.
Crust
- Mix flour, baking soda, brown sugar and oats together.
- Cut in butter with pastry cuttter. Stir until mixture is crumbly.
- Tip: Freeze butter and use a cheese grater to cut butter into the dry mixture
Assembly
- Spread half of the crust mixture into the bottom of a greased 9 inch square pan and pat down with a spatula.
- Cover with cooled date filling.
- Hint: To avoid getting crumbs in the filling, drop dollops of filling all over the crust with a spatula or spoon. Then very carefully spread it out with a butter knife, avoiding getting the dry mixture on the knife. *You have to be very patient while you are doing this!
- Pat the remaining half on top of the date filling with a spatula.
- Bake for 25-28 minutes.
Notes
- Butter - you can use salted butter instead of unsalted, but be sure to skip the salt in the recipe!
- Lactose-free - you can make this lactose-free by using a lactose-free butter
- Gluten-free - use gluten-free flour
- Dates - you can use regular pitted dates. fresh dates, or Medjool dates (they are softer). However, you are cooking them in hot water (which softens them) so regular dates are fine.
- Oats - You can use old fashioned/rolled as a substitute for quick oats. Just pulse the old-fashioned oats in the food processor a few times to break them down.
Donna
Is this recipe for a 9X13” or a 9X9” pan? Both are mentioned.
Terri Gilson
Hi Donna,
Sorry typo -it's a 9X13 pan!
You could cut it in half and make it in an 8x8 but it's best in a 9x13.
Enjoy!
Terri
Hermann Kerr
I only have old fashioned rolled oats so I ran 1/2 of the rolled oats through the food processor. Was a bit short on dates so I added in 80g of dried cranberries. I do everything by weight as it makes everything easily scale-able.
I liked your bit of Canadiana. Your recipe reminds me of my mother's recipe and as my mother was born in Winterpeg, it might explain why your recipe is so reminiscent of hers, though she used those bricks of dates wrapped up in cellophane. As a young child I asked my father what it was called and he replied fried porridge. In grade two our teacher asked each of us what our favourite food was, and I answered "Fried Porridge". Every one laughed and I insistently replied "But it is really good." It has been over thirty years since I last made it and as I lost my mom's recipe, I am very glad to have found yours.
I enjoyed making your recipe,
Hermann (which shows my Icelandic roots) Kerr (Scottish roots)
Terri Gilson
Hi Hermann,
I'm so glad you found this recipe too and that it was close to your Mom's 🙂 Yes, I remember my Grandma using those bricks of dates too. They aren't much different than what I use now, since we cook them down anyway. I love the "fried porridge" story haha! Not everyone loves these squares as we do, right? And it's obvious your Dad wasn't one of those people!
Take care and thanks for taking the time to leave me a comment - it means a lot!
Terri
Carmella
Hi. I don’t know if I missed it, but where do you add the lemon juice? Thank you
Terri Gilson
Hi Carmella,
Sorry I missed it - it's added now. It goes in the saucepan with the dates.
Enjoy!
Terri