Pour the batter into your prepared bundt pan and bake for the designated time, depending on the size of your pan. A toothpick inserted into the center should come out clean when done
Allow the cake to cool completely in the pan before inverting it onto a plate. Once cool, you can dust it with powdered sugar for a simple touch
Get your oven ready by preheating it to 350°F (175°C). Generously grease and flour your bundt pan. A good coating ensures the cake releases easily after baking
In a large bowl, cream together softened butter and sugar until light and fluffy. This creaming process incorporates air into the batter, which contributes to the cake's rise and creates a light and airy crumb.
A touch of pure vanilla extract adds a subtle warmth and complexity that complements the sweetness of the dates and the richness of the cake.
Gradually incorporate eggs one at a time, beating well after each addition. This ensures the eggs are fully emulsified into the batter, creating a smooth and homogenous mixture.
For an extra moist and tender cake, buttermilk adds a slight tang and activates the baking powder. If you don't have buttermilk, a simple homemade substitute
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined
Here comes the exciting part! Chop or dice your dates and walnuts. Ensure the walnuts are not too finely chopped, as you want contrasting textures in the final cake.
Gently fold the chopped dates and walnuts into the cake batter. Be careful not to overmix, as you want to maintain some visible pieces of fruit and nut throughout the cake