Matrimonial Cake (Date Squares)
Known across Canada as either date squares or matrimonial cake — the second name a nod to the way the sticky, sweet date layer is 'married' between two buttery oat crumbles — this old-fashioned bar dessert has been a staple of church bake sales and family kitchens for generations. It keeps well and travels easily, which helped make it a lasting favorite.
Ingredients
- 2 cups (300g) pitted dates, chopped
- 1 cup (240ml) water
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 1/2 cups (135g) rolled oats
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 teaspoon baking soda
- 3/4 cup (170g) butter, melted
Instructions
- Preheat the oven to 350°F (180°C) and line a 9x9-inch pan with parchment.
- Simmer the dates, water, sugar, and lemon juice in a saucepan over medium-low heat, stirring occasionally, for 8-10 minutes until thick and jammy. Cool slightly.
- Mix the oats, flour, brown sugar, and baking soda together, then stir in the melted butter until crumbly.
- Press half of the oat mixture firmly into the bottom of the pan.
- Spread the date filling evenly over the base, then sprinkle the remaining oat mixture on top, pressing gently.
- Bake for 30-35 minutes, until golden on top. Cool completely in the pan before slicing.
Tips
- Cool the squares completely, ideally a few hours, before cutting — they slice much more cleanly once fully set.
- Press the bottom oat layer firmly so it holds together as a base once sliced.
- These keep well at room temperature for up to a week in an airtight container.
Frequently Asked Questions
Why is it also called matrimonial cake?
The name likely comes from the way the date filling is sandwiched, or 'married,' between two layers of oat crumble.
Can I use a different dried fruit?
Dates are traditional and give the classic sticky texture, but chopped dried figs or prunes can work in a pinch.
