Grease a Bundt pan, pour some oil into it, and dust it with flour.
Preheat the oven for 15 minutes at 180 degrees.
Combine dry ingredients including flour and baking powder and sift them three times.
Beat the eggs with an electric mixer for 7 minutes, until they are fluffy and elastic.
Gently dribble the oil into a corner of the bowl and gradually incorporate it into the eggs. If you try to add the oil directly to the center of the bowl, you may deflate the eggs' volume.
Add the date molasses in the bowl, and stir the mixture together until it become thoroughly incorporated.
Pour the boiling water in slowly, and stir until the ingredients are thoroughly homogeneous. Turn off the mixer when you reach that stage—no need to keep mixing.
Using the sifter, gradually add the flour in 2 to 3 batches, and whisk it to combine. Do not stir vigorously, as this will cause the dough to deflate.
Add walnuts if you like to. saturate your walnuts in flour before adding them to the recipe.
Pour the mixture into the greased pan and put the pan in the oven for 40 to 50 minutes. Do a toothpick test after 40 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Bon appetite!