Date Bundt Cake

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound fresh dates, pitted and coarsely chopped
7 tablespoons unsalted butter, softened, plus extra for the bundt cake mold
1 cup sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg, lightly beaten

For the topping:
3/4 cup light brown sugar
6 tablespoons unsalted butter
5 tablespoons heavy cream

Directions for the Cake:
Place the dates in a heatproof bowl. Bring 1 cup water to a boil in a small saucepan, pour it over the dates, and let them soak until plumped, 10 minutes. Do not drain.

Preheat the oven to 375 degrees. Coat a Bundt cake mold with butter.

Cream the butter and sugar together in a standing mixer fitted with the whisk attachment (or with a handheld electric mixer). Sift the flour and baking powder together in a bowl and set aside. Combine the dates and their soaking liquid, the baking soda, and the vanilla in a small bowl.

With the mixer on medium speed, add the egg and one third of the flour mixture to the creamed butter and beat until incorporated, about 2 minutes. Gradually add the remaining flour and beat until it is mixed into the batter. Add the date mixture and beat until well blended.

Pour the batter into the prepared baking mold and bake until the cake springs back when tapped with a finger, or when a cake tester inserted in the middle comes out clean, about 35 minutes. Remove from the bundt cake mold by inverting on to a plate. Using a fork, poke holes all over the surface of the cake.

Directions for the Topping:

Combine the butter, brown sugar, and cream in a saucepan and cook over medium heat, stirring, until it bubbles slightly, about 3 minutes.

Pour this caramel syrup over the baked cake. Serve warm or at room temperature. Enjoy!

Tip: A Bundt cake is a dessert cake that is baked in a Bundt pan, shaping it into a distinctive ridged ring.