Date Squares – Matrimonial Cake
Buttery oats layered with a rich date filling, date squares are one of those old-fashioned Canadian desserts that never really left our kitchens. They were practical as well as comforting: a sweet treat with oats for energy and dates once praised for their fibre. Always simple, always nostalgic, they showed up on grandparents’ tables, in holiday tins, and at community bake sales across the country.
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 16 squares
Ingredients
Date Filling
2 cups pitted dates, chopped
1 cup water
¼ cup brown sugar
1 tsp lemon juice (optional, for brightness)
Oat Crust & Topping
1 ½ cups rolled oats
1 cup all-purpose flour
¾ cup brown sugar
½ tsp baking soda
½ tsp salt
¾ cup butter, melted
Method
Prepare the filling: In a saucepan, combine dates, water, and brown sugar. Simmer for 5–7 minutes, stirring, until the dates soften into a thick paste. Stir in lemon juice if using. Let cool slightly.
Make the crust: In a bowl, mix oats, flour, brown sugar, baking soda, and salt. Stir in melted butter until crumbly.
Assemble: Press half the oat mixture firmly into a greased and lined 8-inch square pan. Spread the date filling evenly over top, then sprinkle on the remaining oat mixture, pressing lightly.
Bake: Cook at 180°C (350°F) for 25–30 minutes, until golden. Cool completely before slicing.
Variations
Nutty twist: Add ½ cup chopped walnuts or pecans to the topping for crunch.
Maple touch: Replace part of the brown sugar with Canadian maple sugar for a deeper flavour.
Whole grain: Swap half the flour for whole wheat for a heartier base.
On the Canadian Prairies, date squares are often called Matrimonial Cake. The symbolism was simple but charming: the “rough” oat layers represented the ups and downs of marriage, while the sweet date filling stood for the love that holds it all together. This poetic name helped the humble square become a fixture at weddings, socials, and family gatherings — a dessert tied to both tradition and meaning.
