Date and Walnut Bundt Cake

Name: Date and Walnut Bundt Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1 cake, 16 serving(s)
Ingredients: 453.59 g pitted dates, coarsely chopped; 354.88 ml boiling water; 7.39 ml baking soda; 532.32 ml all-purpose flour; 7.39 ml baking powder; 1.23 ml salt; 236.59 ml unsalted butter, softened; 118.29 ml brown sugar, packed; 3 large eggs; 7.39 ml vanilla extract; 4.92 ml orange zest, minced; 354.88 ml walnuts, chopped; 354.88 ml heavy whipping cream; 354.88 ml brown sugar, packed; 118.29 ml unsalted butter, cut up; 4.92 ml orange zest (minced or grated)

Submitted by Sydney Mike

"If you enjoy making bundt cakes & holiday baking, here's a gem of a recipe found in the Oct/Nov 08 issue of Cooking Pleasures!"

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Ready In:: 1hr 20mins
Ingredients:: 16
Yields:: 1 cake
Serves:: 16

ingredients

FOR THE CAKE
453.59 g pitted dates, coarsely chopped
354.88 ml boiling water
7.39 ml baking soda
532.32 ml all-purpose flour
7.39 ml baking powder
1.23 ml salt
236.59 ml unsalted butter, softened
118.29 ml brown sugar, packed
3 large eggs
7.39 ml vanilla extract
4.92 ml orange zest, minced
354.88 ml walnuts, chopped
FOR THE SAUCE
354.88 ml heavy whipping cream
354.88 ml brown sugar, packed
118.29 ml unsalted butter, cut up
4.92 ml orange zest (minced or grated)

directions

Preheat oven to 350 degrees F, then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour.
FOR THE CAKE ~ Combine dates & water in medium bowl, then stir in baking soda.
In a medium bowl, whisk together flour, baking powder & selt.
In a large mixing bowl, beat together butter & brown sugar until smooth, about 3 minutes.
Add eggs one at a time, beating well after each addition.
Beat in vanilla & orange zest.
At low speed, beat in flour mixture until just combined.
Stir in walnuts & dates (with the liquid included).
Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 10 minutes.
FOR THE SAUCE ~ Meanwhile, in a medium saucepan, bring cream & 1 1/2 cups of brown sugar to a boil, then reduce heat & simmer 5 minutes.
Set aside & reserve 1 cup of sauce to brush over cake, then continue simmering remaining sauce for 10 more minutes to thicken.
Stir in orange zest.
After cooling for 10 minutes, invert cake onto wire rack.
Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!).
Brush reserved cup of sauce over top of cake, then cool at least 45 minutes. [NOTE: Cake can be made up to 3 days ahead ~ Just cover & store at room temperature, while refrigerating the sauce.].
When ready to serve, warm the sauce & enjoy!