This applesauce Bundt-style cake is a moist and delicious cane with dates, pecans, and spices. It’s an excellent cake to bake in the fall, or take it along to a potluck or morning meeting.
A similar option, this everyday applesauce cake is baked in a loaf pan, making it a nice size for a smaller family or event. Or you might like this fresh apple Bundt cake.
PrintApplesauce Cake With Dates and Pecans
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Desserts, Cakes
- Method: Bake
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 ounces unsalted butter
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 1 1/2 cups applesauce, unsweetened
- 1 to 1 1/2 cups chopped dates
- 1 cup chopped pecans
- Optional: powdered sugar or icing
Instructions
- Grease and flour of 12 cup Bundt cake pan. Heat oven to 350 F.
- In a medium bowl combine the flour, baking soda, salt, cinnamon, and nutmeg; stir with a whisk or spoon to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter with the granulated and brown sugars until light and creamy. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, beat in about one-third of the dry mixture and then beat in about half of the applesauce.
- Beat in another one-third of the dry mixture and the remaining applesauce. Slowly beat in the remaining dry mixture until the batter is well blended.
- Fold in the dates and pecans.
- Spoon the batter into the prepared Bundt cake pan.
- Bake the cake for 45 to 55 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean.
- Cool in the pan on rack for 15 minutes and then invert the cake onto a serving plate to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Fat: 14.3
- Carbohydrates: 53.1
- Fiber: 2.6
- Protein: 4.8
