Sweet dates and crunchy walnuts come together in this spiced bundt cake cloaked in a simple caramel sauce.
I came across a passage recently that stood out to me, “I have realized that the past and future are real illusions, that they exist in the present, which is what there is and all there is.” In case you are wondering, it is a quotation from British philosopher, Alan Watts.
Every once in a while we all need something to remind us that time is a precious thing- not one to be toyed with or wasted. So far this year, I find I have been reminding myself to ‘be present’ more often than ever. As the passage suggests, all we have is the present and tomorrow is not promised to us.
So, I guess you could say ‘being present’ is my New Year’s resolution. I have found I’ve wasted too many hours worrying and fretting about tomorrow and its proceeding days. I’ve let moments pass me by and as a result, I have nothing to show for it but some regrets and missed opportunities.
Today, however, I am here and grateful for everything and everyone around me. As I get older I realize and appreciate how it’s the small things in my day-to-day life that matter, like the hot cup of coffee shared with my mother in the morning, or just the presence of my little Rosie when she barks for attention or does something naturally funny that brings a smile to my face even when I don’t feel like smiling. This evening I was admiring the way the setting sunlight was shining through the murky window, poured across my desk; And yes, even in the bitter NY winters, no matter how much I might complain, I cannot deny the beauty of the evening skyline when it’s orange mixed hues are lit up, shining through the bare trees.
Another small element in my life that has brought me immense joy is #BundtBakers.
I was surprised to see that this little baking group has been around now for five years! We’ve been baking along for four of those years now (if you’d like to take a trip down memory lane with us, check out our very first BB post here).
You see, this month marks the 5th Anniversary of Bundt Bakers, an event I couldn’t pass up on. I was so excited to bake along with these wonderful people again.
Our hostess is BB’s founder, Stacy of Food Lust People Love, who is leading us back in time to BB’s very first theme which was nuts, and naturally, that brings us to today’s recipe- Date & Walnut Bundt Cake.
This cake is ultra light and moist which I attribute to two factors. The first being that we soaked the walnuts and dates before adding them to the batter, the second being we baked this cake low and slow at 325 degrees F. for 1 hour.
I must admit this bundt is your quintessential winter cake. It boasts of warm cinnamon with its buttery texture, then to finish it off, it is cloaked in a rich caramel sauce and toasted walnuts.
This cake with a hot drink on a cold day (or night), is the definition of comfort. I know you will love it and I hope you give it a try. Don’t forget to check out the rest of this month’s delicious nutty bundts below.
Living the Gourmet
Yields 1 bundt cake
Serves 8 pieces of cake
10 minPrep Time
60 minCook Time
1 hr, 10 Total Time
Save Recipe5 based on 25 review(s)
Ingredients
- 1 cup of pitted dates – chopped
- 1 cup walnuts – chopped
- 1 tsp. baking soda
- 1 cup boiling water
- 1½ cups flour – sifted
- 1 tsp. cinnamon
- ¼ tsp. salt
- ½ cup unsalted butter – softened
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- ½ cup dark brown sugar
- 1 teaspoon vanilla
- 3 tablespoons butter
- ¼ cup half-and-half
- 1 teaspoon baking soda
Instructions
- Preheat Oven 325 degrees F.
- Lightly butter a bundt pan.
- Place the chopped dates and walnuts in a medium sized bowl. Add the baking soda and stir in the boing water; set this aside.
- Sift the flour with the cinnamon and salt and then set aside.
- Place the butter in a large bowl and using an electric hand mixer, beat the butter until creamy.
- Gradually, add the sugar and beat until light and fluffy.
- Add the egg and the egg yolks one at a time and beat after each addition.
- Add the vanilla and the lemon juice and once again, beat.
- Using a wooden spoon, beat in the flour mixture alternately with the date and walnut mixture, a little at a time ending with the flour mixture.
- Spoon the batter into the prepared pan.
- Bake 1 hour or until the top springs back when lightly pressed and the toothpick test comes out clean.
- Cool in pan on a wire rack for 5 – 10 minutes, before loosening around the edge to remove from pan.
- In a small saucepan, melt down the butter with the sugar and vanilla. Add in the half-and-half once the sugar begins bubbling. Whisk continually and add the baking soda. The caramel will being to bubble up but once it has thickened, you can remove it from the heart and pour over the cake. Garnish with toasted walnuts if desired.
Enjoy with Love!
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- Almond Amaretto Bundt Cake from Patty’s Cake
- Baklava Bundt Cake from All That’s Left Are The Crumbs
- Bundt Cake Nueces Pacanas from Merce`s Cake
- Bundt Pan Banana Nut Bread from Palatable Pastime
- Date & Walnut Bundt Cake from Living the Gourmet
- Gateau de Noix – French Nut Cake from Food Lust People Love
- Peanut Butter Cake from A Day in the Life on the Farm
- Nutty Upside Down Cake from Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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