Don't know the size of your Bundt pan? Use a measuring cup to fill it with water. An 8-cup Bundt holds 8 cups of water, etc.
Recipe by Mindy Fox
- 1 stick unsalted butter, at room temperature, plus more for greasing the pan
- 4 cups flour, plus more for dusting the pan
- 16 oz. dates, pitted and chopped (2 packed cups)
- 4 tsp. grated orange zest
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 1/3 cups sugar
- 2 tsp. pure vanilla extract
- 4 large eggs
- 2 cups (packed) brown sugar
- 1 cup heavy cream
- 4 tbsp. unsalted butter
- 2 tbsp. bourbon
- 2 tsp. kosher salt
- 1 /4 tsp. ground cinnamon
- 1 1/3 cups cranberries (if frozen, no need to thaw) Whipped cream, for serving
1. For the cake, arrange a rack in the center of the oven; preheat to 350°. Butter and flour a 10- to 12-cup Bundt pan. In a large saucepan, bring the dates and 21/2 cups water to a boil. Remove from heat. Stir in the orange zest, then the baking soda. (The mixture will foam up.) Let cool.
2. In a large bowl, whisk 4 cups flour, the baking powder, and kosher salt. In a large bowl, using an electric mixer on medium- high, beat the stick of butter, the sugar, and vanilla until light and creamy, about 2 minutes. Add 2 eggs; beat to blend. Add half of the flour mixture and half of the date mixture; beat to blend. Repeat with the remaining 2 eggs, flour mixture, and date mixture.
3. Transfer the batter to the pan. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire rack for 30 minutes; invert the cake onto the rack. Let cool for at least 15 minutes more.
4. Meanwhile, for the sauce, in a large saucepan, bring the sugar, cream, butter, bourbon, kosher salt, and cinnamon to a boil. Reduce heat to medium and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Stir in the cranberries; remove from heat. Let stand for 1 minute, then, using a potato masher, lightly crush the cranberries. Serve the cake with the caramel sauce and whipped cream.