Date and Walnut Bundt Cake

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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!
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