Gingerbread Bundt Cake

• 2 cups medjool dates (or 16 medjool dates)
• 3 cups non-dairy milk
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 3 teaspoons cinnamon powder
• 3 teaspoons ginger powder
• 1 teaspoon baking soda
• 1 cup melted butter
• ¹⁄₂ cup molasses

Topping:

• ¹⁄₂ cup melted butter
• 1 cup brown sugar
• 1 tablespoon molasses
• ¹⁄₂ cup pecans
• ¹⁄₂ cup walnuts

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1. Pre-heat oven to 350F
2. Melt the dates & milk over medium heat until it creates a thick sauce texture
3. break up the dates & stir consistently!
4. In a bowl, mix all dry ingredients together
5. Pour the melted date sauce, melted butter, & molasses into the dry ingredients and mix to create a batter
6. Spray a bunt pan with oil & add in the batter
7. Bake at 350 for 30 minutes
8. While the cake cooks, add melted butter, brown sugar, and molasses to a pan to create the sauce and set aside
9. Over medium heat, toast the walnuts & pecans and then chop up into small pieces
10. Once cake is done in the oven, pour over the sauce, & sprinkle toasted nuts on top
11. ♡ Say a prayer of gratitude, serve with love, and eat with joy

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