This is an old fashioned, very delicious non frosted cake
1. Preheat to 350. Grease well a large 12 cup bundt or angel food tin
2. Mix dry ingredients.
3. Beat butter til creamy and fluffy (takes awhile). Add 2 cups sugar and beat til creamy.
4. Add eggs, one at a time.
5. Alternately add flour mixture with buttermilk and vanilla. Blend well.
6. Fold in date, chopped small, and walnuts.
7. Bake 65-75 minutes (check after 60 minutes.) til tester comes out clean.
8. Cool cake in pan on rack for 15 minutes then take out of pan and place on rack with parchment or wax paper underneath.
9. Brush with syrup while still warm.
For syrup:
1. Heat sugar and water in small pan over medium heat, stir til sugar dissolves and it makes a thin syrup (about 6 minutes). Remove from heat and add rum.
2. Brush entire cake with syrup using a silicone brush (it will be absorbed).
3. Let cake cool completely.
If preferred, dust with confectioners' sugar before serving
Makes a big, dense (pound-cake like) cake
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1165 | ||
Calories from Fat: 307 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 46 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 394.2mg | 121 % | |
Sodium 258.1mg | 9 % | |
Potassium 428.9mg | 11 % | |
Total Carbohydrate 196.5g | 58 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 192.1g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1165
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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