Apple Date Bundt Cake
This is a very sweet, and rich-tasting, classic Jewish cake. Don’t be
alarmed at the thickness of the batter. As the sugar melts and caramelizes,
and as the apples soften and produce juice, the cake will bake up into a
moist and dark treat.
Also serve on: Shabbat, Sukkot, Tu b’Shevat or Yom ha-Atzma’ut Pareve
Makes 18 to 20 servings
- 2 3/4 cups (330 grams) all-purpose flour, lightly sprinkled into a measuring cups
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 3/4 cup chopped dates (not pre-chopped)
- 3/4 cup walnuts, coarsely chopped
- 2 2/3 cups sugar
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 1/3 cup canola oil
- 1/3 cup applesauce, at room temperature
- 1 tablespoon vanilla extract
- 2 medium apples, preferably Fuji or Granny Smiths
- 1 tablespoon fresh lemon juice
Nutritional notes per serving: 262 Calories, 6g Fat (18%), 51g
Carbohydrates, 3g Protein, 283mg Sodium, 1g Fiber, RDA % - 2% Vitamin C, 1%
Calcium, 7% Iron
- Preheat the oven to 325oF, with a rack in the middle of the oven.
Spray-grease a 12-cup fluted tube pan (Bundt pan).
- In a bowl, sift together the flour, salt, baking soda, and cinnamon.
Stir in the dates, nuts, and sugar.
- In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and
vanilla until well blended.
- Peel, core and chop the apples into 1/8-inch dice, sprinkling with lemon
juice as you cut them (to keep them from turning brown).
- Stir the flour mixture into the eggs. The batter will be extremely
thick. Stir in the apples.
- Spoon the batter into the prepared pan and bake for 65 to 75 minutes or
until a toothpick inserted into the center of the cake comes out with no
moist crumbs attached.
- Cool on a rack for 20 minutes and then invert. The cake can be made 2
days in advance or frozen for up to 3 months.
Penny W. Eisenberg, Charlotte, NC
Light Jewish Holiday Desserts by Penny Eisenberg, Sept. 99 - Morrow