Get ready to transform your kitchen into a bakery of dreams with this mind-blowing Orange Date and Nut Bundt Loaf that will make your taste buds dance with joy! Imagine a moist, tender cake bursting with the bright citrusy notes of orange, the rich sweetness of dates, and the satisfying crunch of walnuts - all baked to golden perfection in a stunning Bundt pan. This isn't just a recipe; it's a culinary adventure that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/2 cup orange juice
- 1 cup chopped dates
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure easy release of the loaf after baking.
- In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add 2 large eggs to the butter and sugar mixture, one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in 1/2 cup of fresh orange juice and 1 teaspoon of vanilla extract, mixing until everything is well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the texture of the loaf.
- Fold in 1 cup of chopped dates and 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the Bundt pan from the oven and allow it to cool for about 10-15 minutes on a wire rack.
- After cooling, carefully invert the Bundt pan to release the loaf onto the wire rack. Let it cool completely before slicing.
- Serve the Orange Date and Nut Bundt Loaf as a delightful breakfast treat or a sweet snack, and enjoy the wonderful flavors!
Tips
- Room Temperature Magic: Ensure all your ingredients (butter, eggs, orange juice) are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your Bundt pan to guarantee an easy and clean release of your loaf.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of the loaf.
- Cooling Technique: Let the loaf cool in the pan for 10-15 minutes before inverting. This helps it set and reduces the chance of breaking.
- Storage Tip: Wrap the cooled loaf in plastic wrap or store in an airtight container to maintain its moisture for up to 3-4 days.Pro Bonus: For an extra flavor boost, try toasting the walnuts before adding them to the batter to enhance their nutty flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
