Eggless Date Nut Ring Cake Recipe
This date-nut ring cake is truly flavorsome and a delightful pick. Enjoy the goodness of dates and nuts in an orange-yoghurt flavor!
Ingredients
Sugar - 1/2 cup
Butter – 1/2 pound
Yoghurt or buttermilk - 1 cup
Soda Bi-carb - 1 teaspoon
Flour - 2 cups
Salt – a pinch
Dates - 1 cup, chopped
Nuts - 1 cup
Mixed peel - 2 tablespoons, chopped
Rind of an orange - grated (optional)
Sugar – 1/2 cup
Orange juice – 1/2 cup
Directions
GETTING READY
1. Grease a bundt cake pan with oil or butter and dust it with flour.
2. Preheat the oven to 375° F
MAKING
3. In a large mixing bowl, combine the butter and sugar.
4. Use an electric mixer to beat the mixture, until it is light and fluffy.
5. Mix the soda bi-carb into yoghurt then add it to the creamed mixture and beat until well blended.
6. Add salt,dates, nuts and peel to the flour, then add the flour mixture to the creamed mixture, in batches, mixing quickly and lightly and not over beating.
7. Turn the mixture into the prepared pan.
8. Bake in preheated oven for about 1 hour.
9. In the meantime, prepare the syrup by boiling together sugar, orange juice and rind in a saucepan, till it is syrupy in consistency.
10. Leave to cool in the rerridgerator while cake is baking.
11. Remove cake from oven and pour the cold syrup over it.
12. Return cake to the oven for a further 10 minutes.
13. Remove and let cake cool in the pan before inverting onto serving plate.
SERVING
14. Slice and serve the cake warm or cold, for breakfast or as a teatime snack.
1. Grease a bundt cake pan with oil or butter and dust it with flour.
2. Preheat the oven to 375° F
MAKING
3. In a large mixing bowl, combine the butter and sugar.
4. Use an electric mixer to beat the mixture, until it is light and fluffy.
5. Mix the soda bi-carb into yoghurt then add it to the creamed mixture and beat until well blended.
6. Add salt,dates, nuts and peel to the flour, then add the flour mixture to the creamed mixture, in batches, mixing quickly and lightly and not over beating.
7. Turn the mixture into the prepared pan.
8. Bake in preheated oven for about 1 hour.
9. In the meantime, prepare the syrup by boiling together sugar, orange juice and rind in a saucepan, till it is syrupy in consistency.
10. Leave to cool in the rerridgerator while cake is baking.
11. Remove cake from oven and pour the cold syrup over it.
12. Return cake to the oven for a further 10 minutes.
13. Remove and let cake cool in the pan before inverting onto serving plate.
SERVING
14. Slice and serve the cake warm or cold, for breakfast or as a teatime snack.
