Measure out 170g of brown sugar and set aside.

In a medium bowl, whisk together 150g corn oil and 150g whole milk until fully emulsified, creating a smooth mixture.

Rinse the red dates, remove any pits, and chop them finely. Chop the walnuts into small pieces as well, then add both to the milk-oil mixture and stir to combine.

Crack all 8 eggs into a large mixing bowl. Add the 170g of brown sugar.

Using a stand or hand mixer on high speed, beat the eggs and brown sugar until the mixture doubles in volume, lightens in color, and leaves defined trails that hold momentarily when you lift the whisk.

In a separate bowl, mix the 280g cake flour, 5g baking powder, 3g baking soda, and 2g salt. Sift this mixture into the beaten egg mixture.

With a rubber spatula, gently fold the dry ingredients into the egg mixture, moving from the bottom of the bowl upward. Avoid stirring in circles to maintain the airiness of the batter.

Add the milk-oil mixture with chopped red dates and walnuts to the batter, folding gently until the dates and walnuts are evenly distributed.

Preheat your oven to 150°C (300°F).

Line a baking pan with parchment paper, then pour in the batter, spreading it evenly with a spatula.

Gently tap the pan on the counter a few times to release any large air bubbles.

Sprinkle extra chopped nuts or dried fruit over the batter if desired.

Place the pan in the preheated oven and bake for about 40 minutes, adjusting based on your oven. The cake is ready when the top turns golden brown, and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and place it on a cooling rack to cool completely.

Once cooled, carefully lift the cake out of the pan using the parchment paper. Cut the cake into squares or slices to serve.

Enjoy this moist, fragrant jujube walnut cake as a delicious snack or dessert!