Honey Date Bundt Cake

Name: Honey Date Bundt Cake
Yield: Makes one 8-cup (2 L) Bundt cake | Serves 16 to 20
Ingredients: 1¾ cups (435 mL) unsalted butter; 1 cup (250 mL) honey; 1 cup (250 mL) packed light brown sugar; 1 egg; ¾ cup (185 mL) sour cream; 2 tsp (10 mL) vanilla extract; 1 Tbsp (15 mL) finely grated fresh ginger; 1 tsp (5 mL) baking powder; 3 cups (750 mL) all-purpose flour; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) baking soda; 2 cups (500 mL) chopped pitted dates; ½ tsp (2 mL) salt; Icing sugar, for dusting

Preparation info

Makes one 8 cup 2 L ) Bundt cake | Serves
16 to 20

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This is a buttery and rich Bundt cake. The chopped dates in the cake plump up as it bakes, giving this cake a taste and texture similar to a sticky toffee pudding.

Ingredients

1¾ cups (435 mL) unsalted butter
1 cup (250

Cake
Vegetarian

Method

Preheat the oven to 325°F (160°C). Grease and flour an 8-cup (2 L) Bundt pan or angel food cake pan.
Melt the butter and honey together in a medium saucepot over medium heat, stirring occasionally. Remove the pan from the heat and cool for 15 minutes.