Description
This Molasses Date Bundt with Orange Drizzle is a cozy and flavorful cake perfect for any season. The rich molasses and sweet chopped dates provide deep warmth while a bright orange glaze adds a refreshing citrus twist. Moist and tender with aromatic spices like cinnamon, ginger, and nutmeg, this bundt cake is a delightful treat for gatherings or a comforting dessert at home.
Ingredients
Scale
Main Cake Ingredients
- 1 cup (240 ml) molasses
- 1 cup (240 ml) hot water
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 2 large eggs
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (150 g) pitted dates, chopped
Orange Drizzle
- 1/2 cup (120 ml) orange juice, freshly squeezed
- Zest of 1 orange
- 1 cup (120 g) powdered sugar
Instructions
- Preheat and prep the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix wet ingredients part one: In a medium mixing bowl, combine the molasses and hot water, stirring well until fully blended.
- Cream butter and sugar: In a separate large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Then add eggs one at a time, beating well after each to incorporate fully.
- Combine wet mixtures: Gradually add the molasses and water mixture to the creamed butter and sugar. Mix until well combined but not overworked.
- Prepare dry ingredients: In another bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Incorporate dry into wet: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add dates: Carefully fold the chopped pitted dates into the batter until they are evenly distributed throughout.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare orange glaze: In a small bowl, whisk together powdered sugar, freshly squeezed orange juice, and orange zest until smooth and pourable. Adjust thickness by adding more orange juice or powdered sugar as needed.
- Glaze and serve: When the cake has cooled completely, drizzle the orange glaze over the top allowing it to run down the sides. Slice and serve to enjoy the comforting flavors with a citrusy brightness.
Notes
- Make sure to chop the dates finely for even distribution throughout the cake.
- Use freshly squeezed orange juice for the glaze for best flavor and brightness.
- Do not overmix the batter once the dry ingredients are combined to keep the texture light and tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting too much and sliding off.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
