The name alone made me want to make it straight away…so I did…and everyone thanked me for it.  I also froze a few slices to slip into the girl’s lunches for a treat and they came out of the freezer beautifully – point being, just because making a cake makes your day, doesn’t mean you need to eat it all that day.  I found this in Anna Olson’s book, ‘Back to Baking’ – enjoy!

Honey Date Bundt Cake

1 1/4 c. butter AND 1 c. honey (spray your measuring cup before pouring in the honey and it will slide out perfectly)

1 c. packed brown sugar AND 3/4 c. sour cream

1 egg AND 1 T. finely grated fresh ginger

2 t. vanilla

3 c. flour

1 t. EACH baking powder, baking soda AND cinnamon

1/2 t. salt

2 c. chopped pitted dates (about 18 Medjool)

icing sugar for dusting before serving

Preheat the oven to 325 and butter your favorite bundt pan.  In a medium pot, gently melt the butter and honey together over medium heat, stirring as you go so that it combines well.  Remove the pot from the heat and allow it to cool for 15 minutes, then whisk in the brown sugar, sour cream, egg, ginger and vanilla.

In a separate large bowl, whisk together the 5 dry ingredients, then pour the butter mix into the flour mix and whisk and stir until everything is well combined.  Fold in the chopped dates and scrape the batter evenly into your prepared pan.  Bake the cake for about 1 hour (I baked mine for 65 minutes) or until a toothpick comes out of the center clean, or until the center bounces back to a light touch (I find this the easiest).

Allow the cake to cool in the pan for 30 minutes then turn the cake out onto a platter to cool completely.  Dust with icing sugar before serving – and be sure to share!

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