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1
Preheat oven to 350 degrees F, then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour.
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2
FOR THE CAKE ~ Combine dates & water in medium bowl, then stir in baking soda.
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3
In a medium bowl, whisk together flour, baking powder & selt.
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4
In a large mixing bowl, beat together butter & brown sugar until smooth, about 3 minutes.
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5
Add eggs one at a time, beating well after each addition.
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6
Beat in vanilla & orange zest.
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7
At low speed, beat in flour mixture until just combined.
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8
Stir in walnuts & dates (with the liquid included).
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9
Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean.
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10
Cool on wire rack 10 minutes.
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11
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.
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12
Set aside & reserve 1 cup of sauce to brush over cake, then continue simmering remaining sauce for 10 more minutes to thicken.
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13
Stir in orange zest.
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14
After cooling for 10 minutes, invert cake onto wire rack.
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15
Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!).
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16
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.].
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17
When ready to serve, warm the sauce & enjoy!
