Preheat your oven to 350°F. Prepare your baking pan by greasing it lightly with butter or lining it with parchment paper. This recipe works well in both a 10-inch bundt pan and a standard loaf pan, though baking times may differ depending on the pan size and thickness of the batter.

Blend the dates with the milk until you have a smooth and thick mixture. This should resemble a dense paste with no visible chunks of dates remaining. Transfer this mixture into a mixing bowl, add the softened butter, and whisk until the ingredients are fully incorporated and creamy.

Add the all-purpose flour, salt, sugar, and baking soda to the bowl. Gently fold the dry ingredients into the date mixture. Mix just until everything is combined—overmixing may lead to a dense cake. Once the batter is smooth, stir in the chopped almonds, cashews, and raisins to distribute them evenly throughout.

Pour the finished batter into the prepared baking pan, spreading it out evenly. Bake for 30 to 40 minutes, or until a knife or skewer inserted into the center comes out clean. The exact baking time will depend on your oven, the type of pan you choose, and how thick the batter layer is.

Allow the cake to rest in the pan for at least 5 to 10 minutes. Run a knife gently around the edges to help release it, then transfer the cake to a cooling rack. Let it cool completely before slicing to ensure clean cuts and the perfect texture.