Cakes & Cupcakes

Ginger Date Pecan Bundt Cake

rpic_20170623160659_lg

Prep Time: 25 Minutes

Total Time: 1 Hour 5 Minutes

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Ingredients

  • 1 1/4 C. barley flour
  • 1 1/4 C. unbleached all-purpose flour
  • 3/4 C. granulated sugar
  • 1 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. fresh ground cardamom, optional
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. fine sea salt
  • 3/4 C. Crisco® Pure Vegetable Oil
  • 1/4 C. Grandma’s® Original Molasses
  • 3 large eggs, at room temperature
  • 3/4 C. boiling water
  • 2/3 C. Spice Islands® Crystallized Ginger
  • 1 1/4 C. pecans, chopped
  • 1 C. dates, pitted, chopped and tossed with a few Tbsp. of flour to prevent sticking

Directions

  1. 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.
  2. 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 C. 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.
  3. 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.

Ginger Date Pecan Bundt Cake

rpic_20170623160659_lg

Prep Time: 25 Minutes

Total Time: 1 Hour 5 Minutes

Ingredients

  • 1 1/4 C. barley flour
  • 1 1/4 C. unbleached all-purpose flour
  • 3/4 C. granulated sugar
  • 1 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. fresh ground cardamom, optional
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. fine sea salt
  • 3/4 C. Crisco® Pure Vegetable Oil
  • 1/4 C. Grandma’s® Original Molasses
  • 3 large eggs, at room temperature
  • 3/4 C. boiling water
  • 2/3 C. Spice Islands® Crystallized Ginger
  • 1 1/4 C. pecans, chopped
  • 1 C. dates, pitted, chopped and tossed with a few Tbsp. of flour to prevent sticking

Directions

  1. 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.
  2. 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 C. 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.
  3. 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.

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