Preheat the oven to 175˚C. Grease and flour a bundt tin.
Place the dates in a bowl and add 1/2 cup of warm water. Set aside to soak.
In a mixing bowl, beat the eggs until light in colour, about 3-4 minutes.
Add the date syrup and coconut oil and beat for another 3-4 minutes.
Sift the flour, baking soda, baking powder, salt and spices into the mixing bowl.
Add the soaked dates with their liquid, walnuts and pumpkin and fold into the batter.
Grate the orange zest, then cut the orange in half and squeeze the juice through a sieve into the batter. Fold in to mix evenly.
Pour the batter into the prepared bundt tin and bake until a skewer inserted into the centre of the cake comes out clean. It will take 45 – 50 minutes on 175˚C.
Remove from oven and allow to cool down before taking it out from the tin.