Christmas Bundt Cake

5 from 1 vote

This Christmas bundt cake with dates and walnuts is a delicious variation of the traditional fruit and nut cake, which is especially popular during Christmas. This recipe contains no alcohol, making it lighter but still moist and delicious.

Prep Time10

Cook Time35

Soak Time10

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 423kcal

Author: Joss Dyckson

Equipment

Bundt cake pan

Ingredients

For the Bundt Cake

1 ½ cups dates pitted and chopped
½ cup warm milk
2 large eggs
¾ cup brown sugar packed
½ cup butter melted and slightly cooled
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup walnuts chopped and lightly toasted
1 tablespoon orange zest

For the Orange Icing

1 cup powdered sugar
2 tablespoons orange juice

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Lightly grease and flour an 8" or 9" bundt pan.
Soak the chopped dates in warm milk for 10 minutes, giving them a mix halfway through the time.
1 ½ cups dates, ½ cup warm milk
In a large bowl, whisk together the eggs, brown sugar, melted butter, and vanilla until smooth.
2 large eggs, ¾ cup brown sugar, ½ cup butter, 1 teaspoon vanilla extract
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
1 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
Add the soaked dates, and toasted walnuts to the wet mixture. Gently fold in the dry ingredients until just combined. Do not overmix. Stir in the orange zest.
1 cup walnuts, 1 tablespoon orange zest
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan on a rack for 10 minutes, then remove the cake and let it cool completely.
While the cake bakes, whisk together the powdered sugar and orange juice to make the glaze.
1 cup powdered sugar, 2 tablespoons orange juice
Drizzle with the orange glaze and sprinkle with some orange zest. Let it set, then slice and serve.

Notes

Tip to remove cake from pan: Make sure to let the cake cool in the pan for about 10 to 15 minutes before attempting to remove it or it could fall apart. You don't want to wait too long either. I like to carefully run a silicone knife or thin spatula around the edges of the pan (including the center tube) to loosen it first.
Storage: It can be stored at room temperature for up to 1 week or in the fridge for up to 3 to 4 weeks. Make sure to store it in an airtight container.
Can you freeze it? Yes! You can store it in the freezer for up to 3 months for best quality. Be sure to wrap it well with plastic wrap and then a layer of foil. For extra protection, you could also transfer it to a freezer bag. It can be thawed at room temperature overnight.

Nutrition