This Bundt cake combines the flavors of cinnamon, nutmeg, cardamom, ginger, pecans and dates! With all that flavor, no glaze is necessary.
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This Bundt cake combines the flavors of cinnamon, nutmeg, cardamom, ginger, pecans and dates! With all that flavor, no glaze is necessary.
1 tsp Clabber Girl baking powder
1 1/4 cups pecans, chopped
1 tsp Clabber Girl Baking Soda
1 cup dates, pitted, chopped and tossed with a few tbsp of flour to prevent sticking
1 1/4 cups barley flour
3/4 tsp fine sea salt
1 1/4 cups unbleached all-purpose flour
3/4 cup vegetable oil
3/4 cup granulated sugar
1/4 cup molasses
1 1/4 tsp cinnamon
3 large eggs, at room temperature
1/2 tsp nutmeg
3/4 cup boiling water
1/2 tsp fresh ground cardamom, optional
2/3 cup crystallized ginger
Position an oven rack in the lower third of the oven and preheat to 350 F. Butter and flour a 10- to 12-cup bundt or fluted tube pan and tap out the flour. Whisk together the two flours, sugar, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt into a large bowl and make a well in the center. Measure the oil in a glass measuring cup and add the molasses, then whisk in the eggs. Pour the liquids into the flour mixture and whisk, adding the boiling water as you go. (Do not pour the boiling water directly onto the egg mixture, or the eggs may curdle.) Stir in the ginger, pecans and dates and spread in the prepared pan. Bake until a wooden toothpick inserted in the cake comes out clean, about 40 – 50 minutes. (If using a cast-iron cake pan with a dark surface, bake for 5 minutes, then lower the oven temperature to 325 F, and start testing for doneness after 40 minutes of total baking time.) Let cool on a wire cake rack for 20 minutes. Invert and unmold onto the cake rack. Sieve powdered sugar over the cake, if you like.
1 tsp Clabber Girl baking powder
1 1/4 cups pecans, chopped
1 tsp Clabber Girl Baking Soda
1 cup dates, pitted, chopped and tossed with a few tbsp of flour to prevent sticking
1 1/4 cups barley flour
3/4 tsp fine sea salt
1 1/4 cups unbleached all-purpose flour
3/4 cup vegetable oil
3/4 cup granulated sugar
1/4 cup molasses
1 1/4 tsp cinnamon
3 large eggs, at room temperature
1/2 tsp nutmeg
3/4 cup boiling water
1/2 tsp fresh ground cardamom, optional
2/3 cup crystallized ginger
Position an oven rack in the lower third of the oven and preheat to 350 F. Butter and flour a 10- to 12-cup bundt or fluted tube pan and tap out the flour. Whisk together the two flours, sugar, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt into a large bowl and make a well in the center. Measure the oil in a glass measuring cup and add the molasses, then whisk in the eggs. Pour the liquids into the flour mixture and whisk, adding the boiling water as you go. (Do not pour the boiling water directly onto the egg mixture, or the eggs may curdle.) Stir in the ginger, pecans and dates and spread in the prepared pan. Bake until a wooden toothpick inserted in the cake comes out clean, about 40 – 50 minutes. (If using a cast-iron cake pan with a dark surface, bake for 5 minutes, then lower the oven temperature to 325 F, and start testing for doneness after 40 minutes of total baking time.) Let cool on a wire cake rack for 20 minutes. Invert and unmold onto the cake rack. Sieve powdered sugar over the cake, if you like.