Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze
Recipe from Midwest Living

This fruit and nut filled dessert is easy to make because it uses a yellow cake mix.



by 2  people


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Servings: 12
Yield: 1 cake or 12 individual fluted cakes
Prep Time: 25 mins
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Ingredients
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    1/3  cup 
    all-purpose flour
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    3   tablespoons 
    packed brown sugar
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    3   tablespoons 
    butter or margarine
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    2/3  cup 
    finely snipped pitted dates
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    1/2  cup 
    finely chopped walnuts or pecans
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    1  18 1/4 ounce package 
    Pillsbury® Moist Supreme® Butter Recipe Yellow Cake Mix or 2-layer-size yellow cake mix
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    1  8  ounce carton 
    dairy sour cream
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    3/4  cup 
    water
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    3   
    eggs
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    1/2  cup 
    cooking oil
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    3/4  teaspoon 
    ground cardamom or ground nutmeg
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    Tangerine Glaze
Tangerine Glaze
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    1/2  cup 
    granulated sugar
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    1/2  cup 
    tangerine or orange juice
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    2   tablespoons 
    butter or margarine


Directions
1.
Grease and flour a 10-inch fluted tube pan (Bundt®) or 12 individual fluted tube pans; set aside.*
For filling:

1.
In a small bowl, stir together the flour and brown sugar. Cut in the butter until crumbly. Stir in dates and walnuts; set aside.
For batter:

1.
In a large mixing bowl, beat cake mix, sour cream, water, eggs, oil and cardamom with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Pour half of the batter into prepared pan(s). Sprinkle the filling over batter in pan. Pour the remaining batter over filling, spreading evenly.
2.
Bake in a 350 degree F oven for 45 to 55 minutes for large pan or 18 to 21 minutes for individual pans or until a wooden toothpick inserted in the center of cake comes out clean. Meanwhile, prepare Tangerine Glaze.
3.
When the cake is done, do not remove from the pan(s). Place on a wire rack. Prick holes over the cake's surface with tines of a fork. Slowly spoon about half of the Tangerine Glaze over hot cake. Let stand for 10 minutes, allowing the glaze to soak in. Loosen sides. Invert onto a serving platter; remove the pan(s). Prick holes in the top of the cake with tines of fork. Slowly spoon the remaining Tangerine Glaze over cake. Cool thoroughly. Makes 1 cake (12 servings) or 12 individual fluted cakes.
Tangerine Glaze
1.
In a small saucepan, combine sugar, tangerine or orange juice, and butter or margarine. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring frequently. Remove from heat; set aside.

Nutrition information
Per Serving: cal. (kcal) 472, Fat, total (g) 25, chol. (mg) 74, sat. fat (g) 9, carb. (g) 60, fiber (g) 1, pro. (g) 6, vit. A (IU) 340, vit. C (mg) 4, sodium (mg) 344, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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