Just in from our pals at Bros That Bundt is a new Date Walnut Bundt Cake, created from the childhood recipe archives of ‘Bro-fessor of Bundtology’ Ethan. But let’s hear the date-nut family history from Ethan himself:
“Growing up, long before being a Bro-fessor, I always loved the Christmas season not just for family and the all-important presents (certainly as a kid that was the important bit), but also for holiday cookies! ? The Bro-mama would always whip up batches of different cookies and fudge to make cookie trays to give to family and friends, along with plenty for myself and my brother. While decorated sugar cookies were always a staple, she would also make almond cookies, and a surprising favorite of mine: date nut pinwheels! Now, I know you’re thinking “what kid would want date nut pinwheel cookies?” Well, you just found one! The holiday season may be past for now, but that doesn’t mean you can’t enjoy a tasty treat! ?”
“To bring the date nut pinwheel into the Bundt world, we’ve developed a wonderful recipe for a Bundt cake with the delicate crumb provided only by Swans Down Cake Flour, paired with swirls of a sweetened date puree and walnuts! This Bundt is also served au naturale, with just the faintest dusting of powdered sugar for visual effect! We really hope you’ve enjoyed seeing some of our baking inspiration from our family to yours because we’ve certainly loved sharing them with you!”
A few notes before you Bundt Up:
Date Walnut Puree: If you’re new to using dates, just know that if you don’t presoak and rehydrate them, you might end up with a crumbly, dry mess of a bake mixed with chewy date chunks. ? The puree for this recipe is prepared first by finely chopping the dates before rehydrating and sweetening them with water and sugar. For the puree we opted to use a food processor to make a date paste; this will be fairly tacky, but we promise it’ll loosen up in the next step! Next this paste is transferred to a saucepan with water and sugar. It is then stirred with light heating until the water is absorbed and the paste has loosened slightly. No need to crank the heat though! Just heat enough for everything to absorb; around five minutes or so. Then add the chopped walnuts and you’ll be good to go onto making the batter!
Bundt Pan Choice: We’ve baked this in several pans now including the Jubilee, Party Pan, and Swirl. We’ll warn you ahead of time you may have a little extra batter depending on several factors, so this recipe may also be well suited to a 12-cup sized pan! A general rule would be to leave at least an inch of open space above the batter in the Bundt pan to allow for expansion but not overflowing. Needless to say this Bundt may come out with a #thicc bottom.
Makes 1 (10- or 12-cup) Bundt Cake
Directions for Date and Walnut Puree
This recipe is courtesy of The Bros that Bundt. To experience the Bundt cake fun together, Victoria Oswald, Ethan Hill, Jon Paretsky, and Sam Mann created the Instagram account @brosthatbundt. Soon, these scientists became specialists in a new field: Bundtology.