I made this cake for Thanksgiving and it was mind-blowingly delicious! I used pecans instead of walnuts, regular vinegar instead of cider vinegar, and I mashed the dates with a mortar and pestle instead of pureed them. I used only 1/2 cup of maple syrup and it came out perfectly sweetened, not overly cloying. I baked it in a Bundt pan for 50 minutes and served it with whipped cream instead of the glaze. For how healthy this cake is, I won't feel guilty about baking this frequently throughout the year!