Date Cake

This irresistibly fluffy, moist date cake recipe gets baked in a bundt pan and dusted with powdered sugar! So sweet and luscious, there’s no need for icing. The perfect holiday dessert to sweeten up a festive gathering—made all the more delicious served with tea or hot chocolate!

Recipe created by Alyssia Sheikh of Mind Over Munch

Prep Time 40 minutes

Cook Time 1 hour

Serving Size: 1 slice

Calories: 207

Carbohydrates: 33g

Protein: 4g

Fat: 7g

Fiber: 2g

Sugar: 19g

1½ cups (8oz) chopped Sunsweet® Pitted Dates

1½ cups water

1½ tsp baking soda*

½ cup butter, softened

⅓ cup Greek yogurt

⅔ cup granulated sugar

4 eggs

1 tsp vanilla extract

1 tsp cinnamon

2½ cups all-purpose flour

2 tsp baking powder*

½ tsp salt

For Serving:

powdered sugar

- Let 1 stick of butter soften at room temperature overnight, or for a few hours.

- Preheat oven to 350°F (180°C).

- In a saucepan, combine chopped dates, water, and baking soda. Bring to a boil over medium heat, then set aside to cool for about 10minutes. In a large bowl, cream together softened butter and sugar with a hand mixer, until fluffy.

- Beat in eggs, 1 at a time, until integrated.

- Add Greek yogurt and vanilla extract and beat to integrate.

- In a separate bowl, whisk together flour, baking powder, and salt.

- Transfer boiled date mixture to a food processor or blender and blend with cinnamon until smooth.

- Gradually add blended date mixture and flour mixture into the creamed butter mixture, alternating. Beat well with a hand mixer as you go, until combined.

- Grease a 12-cup bundt pan with cooking spray or butter and dust with flour.

- Pour batter into Bundt pan and tap to remove any air bubbles. Bake 1 hour, until a toothpick or skewer comes out clean.

- Allow to cool for 20 minutes before removing from pan.

- Dust with powdered sugar before slicing. Serve and enjoy!

- Cover date cake with plastic wrap or store in an airtight container at room temperature for 3-5 days.