Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze

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

Recipe from Midwest Living
Sour Cream-Walnut Date Bundt Cake with Tangerine Glaze
SERVINGS
12
YIELD
1 cake or 12 individual fluted cakes
PREP TIME
25 mins
Ingredients
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter or margarine
  • 2/3 cup finely snipped pitted dates
  • 1/2 cup finely chopped walnuts or pecans
  • 1 18 1/4 ounce package Pillsbury® Moist Supreme® Butter Recipe Yellow Cake Mix or 2-layer-size yellow cake mix
  • 1 8 ounce carton dairy sour cream
  • 3/4 cup water
  • 3 eggs
  • 1/2 cup cooking oil
  • 3/4 teaspoon ground cardamom or ground nutmeg
  • Tangerine Glaze
Tangerine Glaze
  • 1/2 cup granulated sugar
  • 1/2 cup tangerine or orange juice
  • 2 tablespoons butter or margarine

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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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