Medjool Dates Bundt Cake

Every time you enter my house and open the refrigerator, you will find dates of all kinds, but my favorite is Medjool with which you can prepare a variety of desserts.
I did not prepare the date cake or its second name, Sticky Toffee Pudding, until a few weeks ago. I wanted to try to understand why so many people love it. I gave up the rich syrup over and the cake came out amazing!

Ingredients
1 ½ Cups pitted dates
2 Cups reinforced Earl Gray tea, lukewarm
200 grams of self-raising flour
170 grams of soft butter
3 eggs
100 grams of sugar
70 grams of brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/4 teaspoon ground cloves
1/2 cup milk

Preparation
Grind the dates, cinnamon, ginger, salt and cloves together with the tea in a food processor until the mixture is thickened. Put aside.
Preheat oven to medium temperature of 180 degrees.
In a bowl, whip the butter with both types of sugar for a few minutes.
Gradually add the eggs and continue for 2-3 minutes.
Add the date mixture and beat at a very low speed, add the flour gradually, and finally the milk.
Transfer the mixture to a well-oiled and floured baking pan and bake for 40-45 minutes.
Sprinkle with powdered sugar and serve.