Description
This Molasses Date Bundt with Orange Drizzle is a warm and inviting dessert perfect for cozy gatherings. Rich molasses and sweet chopped dates create a moist, flavorful cake, while a bright orange glaze adds a refreshing citrus finish. The blend of spices like cinnamon, ginger, and nutmeg enhances its deep, comforting flavor profile, making it an ideal treat for fall and winter celebrations.
Ingredients
Scale
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 Glaze
- 1/2 cup (120 ml) orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 1 cup (120 g) powdered sugar
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake doesn’t stick during baking.
- Mix wet ingredients – part 1: In a mixing bowl, combine the molasses with hot water. Stir until fully blended. In another bowl, cream together the softened butter and brown sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition for a stable batter.
- Combine molasses mixture: Gradually pour the molasses and water mixture into the butter and sugar bowl, mixing until everything is fully incorporated.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt, evenly distributing the spices and leavening agents.
- Mix dry and wet ingredients: Slowly add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and a tough cake texture.
- Fold in dates: Carefully fold in the chopped pitted dates, making sure they are evenly dispersed throughout the batter.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the surface 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, then invert it onto a wire rack to cool completely.
- Make the orange glaze: In a small bowl, whisk powdered sugar, freshly squeezed orange juice, and orange zest until smooth. Adjust consistency by adding more orange juice to thin or more powdered sugar to thicken the drizzle as desired.
- Drizzle and serve: Once the cake is fully cooled, drizzle the orange glaze over the top, allowing it to flow down the sides naturally. Slice and serve on a simple white plate, enjoying the complex flavors of the molasses and dates balanced with the citrus glaze.
Notes
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Do not overmix the batter once the flour is added to avoid a dense or tough cake.
- Freshly squeezed orange juice and zest enhance the brightness of the glaze.
- Chopped dates can be soaked briefly in warm water for a few minutes to soften if preferred before folding into the batter.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
