Description
Sticky Date & Citrus Bundt Cake is a moist and flavorful dessert that combines the sweetness of dates with the brightness of citrus.
Ingredients
Scale
- 200 g (about 7 oz) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 teaspoon baking soda
- 125 g (about 1/2 cup) unsalted butter, softened
- 150 g (about 3/4 cup) brown sugar, packed
- 100 g (about 1/2 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g (about 1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
- Zest of 1 lemon
- 1/2 cup (120 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 100 g (about 1/2 cup) brown sugar (for caramel glaze)
- 50 g (about 1/4 cup) unsalted butter (for caramel glaze)
- 1/4 cup (60 ml) heavy cream (for caramel glaze)
- Pinch of salt (for caramel glaze)
- Zest of 1 orange (for garnish)
Instructions
- In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.
- Preheat your oven to 180°C (350°F). Grease and flour a bundt pan.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the date mixture, starting and ending with the flour.
- Fold in the orange and lemon zest, along with the freshly squeezed orange and lemon juice.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- In a saucepan, combine the brown sugar, butter, and heavy cream. Stir until it comes to a boil, then simmer for 3-5 minutes.
- Once the cake is cool, drizzle the caramel glaze over the top and garnish with citrus zest.
- Slice and serve the cake.
Notes
- You can add chopped nuts like walnuts or pecans to the batter.
- Ensure the dates are well chopped for even distribution.
- This cake can be stored in an airtight container for up to 3 days.
- It can be frozen for longer storage, thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Sticky Date & Citrus Bundt Cake, dessert, cake, bundt