DATE AND WALNUT BUNDT CAKE

Date and Walnut Bundt Cake image

Provided by Sydney Mike

Categories Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 16

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16 ounces pitted dates, coarsely chopped
1 1/2 cups boiling water
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest, minced
1 1/2 cups walnuts, chopped
1 1/2 cups heavy whipping cream
1 1/2 cups brown sugar, packed
1/2 cup unsalted butter, cut up
1 teaspoon orange zest (minced or grated)

Steps:

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!