Date Bundt Cake
Desserts, Diwali 0 comments

Let Sweeten Diwali with Date Bundt Cake (Eggless options included)

Cooks in 40 minutes

Let sweeten this Diwali with Date Bundt Cake served with a simple saffron syrup. Mum and Anouk can’t tolerate eggs, so I made the exact cake eggless too! When it comes to Indian festivals, especially Diwali I think of dry fruits and nuts as we used to get so many gift boxes filled with that. This Date Bundt Cake is perfect to use those dates. Also, you can make mini ones and make them part of your Diwali gift box or trays for work, neighbors, or friends.

Date Bundt Cake


Although I made loaf and muffins before, this was my first time making a Bundt cake with the date, and I am amazed by the shape (did you see those beautiful folds?), texture and taste. The regular one is perfect to wow your guests, and it takes less than 20 minutes to prepare. I have used chai liquor and spices to make the cake which adds extra oomph.


Please serve this with simple saffron syrup (1 cup sugar, 1 cup water, a few pinch of saffron threads) to make it extra special.

Date Bundt Cake


We all preferred the EGGLESS version more as it has slight hints of nuts. So it tastes like fruits and nuts cake we used to get in India. Unfortunately, in the United States, that is not very popular, so we miss that cake dearly here. However, as with most egg-free cakes, this cake is also a bit sticky and can have a hard time unfolding if you use a large Bundt pan like me. Hence, I recommend sticking with a smaller pan and skipping the simple syrup as it is already too sweet.

Date Bundt Cake

As you already know dates Are Great in everything from breakfast to dinner and in-between. Although you can use the cup for cup replacement for dates in baked recipes, I have used sugar with dates here. You can find more information at DatesAreGreat.com.

Let Sweeten Diwali with Date Bundt Cake (Eggless options included)
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Let Sweeten Diwali with Date Bundt Cake (Eggless options included)

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 ¼ cups chai concentrate (check my notes)

  • 2 ¾ cups date, pitted

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¾ cup butter, room temperature

  • ¾ cup caster sugar

  • ¾ cup dark brown sugar

  • 3 eggs

  • 2 ¾ cups self-raising flour

  • Eggless Version

  • 8 oz Dates, pitted and chopped

  • 1 1/2 cups Milk

  • 1 1/2 cups All purpose flour or Maida

  • 1/4 tsp Salt

  • 1 1/2 tsp Baking soda

  • 1 cup granulated sugar

  • 1/4 cup butter, room temperature

  • 1 tbsp Almonds chopped

  • 1 tbsp Cashews chopped

  • 1 tbsp Raisins chopped

Directions

  • Prepare chai concentrate.
  • Pre-heat the oven to 350 degrees — butter a Bundt pan and lightly dust with flour.
  • In a blender, blend dates, cinnamon, nutmeg, and chai to a smooth puree. Work in batches otherwise, you will have a significant accident like me.
  • If using a stand mixer, fit with the paddle and beat butter and both sugars at low speed. Run the mixer at medium-low until it is light and fluffy. You can also do this by hand using a large bowl & wooden spoon.
  • With the stand mixer running, add in the eggs one by one. If you are using hands, use a metal spoon.
  • Fold in the flour, followed by the puree you have prepared before. The mixture should be thick.
  • Scrape batter into prepared Bundt pan, smooth out the top, tap the bundt pan a few times on the counter to air out any air, and place in oven.
  • Bake in the oven for about 45-60 minutes, until cake is nicely browned and a toothpick comes out clean when inserted.
  • Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and cool completely.
  • Eggless Version
  • Pre-heat the oven to 350 degrees — butter four small Bundt pans and lightly dust with flour.
  • Grease the baking pan with butter or line with parchment paper and keep it ready.
  • Grind dates and milk together to form a smooth thick paste. Transfer this to bowl. Add melted butter and mix.
  • If using a stand mixer, fit with the paddle and beat butter and sugars at low speed. Run the mixer at medium-low until it is light and fluffy. You can also do this by hand using a large bowl & wooden spoon.
  • With the stand mixer running, add flour, followed by the puree you have prepared before. The mixture should be thick. Now add the chopped almonds, cashews, and raisins and fold lightly until combined.
  • Scrape batter into prepared Bundt pans, smooth out the top, tap the bundt pans a few times on the counter to air out any air, and place in oven.
  • Bake in the oven for about 30-35 minutes, until cakes are nicely browned and a toothpick comes out clean when inserted.
  • Remove from oven and allow to rest in pans for 10 to 15 minutes, then invert onto a rack and cool completely.

Notes

  • A lot of us might not have chai tea bags (Tazo brand) at home. If you don’t have that, just make regular chai with tea leaves (4 teaspoons) and spices without adding milk. Take 1 and ¼ cups of that after straining. Otherwise, soak 4 tea bags in 1 ¼ cup water. Steep in the hot water for about 5-10 minutes. Let cool and take the teabags out, keeping the water.
  • Saffron Syrup really did not need a recipe. Use 1:1 measurement for water: sugar. Pour sugar into a medium saucepan and then immediately add water. Bring to a boil and stir until all sugar has dissolved. Add a pinch of saffron and let it cool completely before adding to the cake.

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