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Ingredients
- 1 c. minced dates
- Â Â (or possibly whole dark or possibly golden brown raisins)
- 2 c. all-purpose flour
- 3 x Large eggs
- 1Â 1/2 c. sugar
- 1 c. vegetable oil
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp grnd cloves
- 1/2 tsp grnd allspice
- 1 tsp pure vanilla extract
- 2 c. peeled apple chunks
- Â Â (from about 3 apples)
- 1 c. minced walnuts
- 1/2 c. maple syrup
- 1Â 1/2 c. confectioners' sugar
Directions
- Additional equipment needed: 1 or possibly 2 bundt muffin tins (makes mini bundt cakes with no hole) or possibly 1 regular muffin tin, buttered and floured (or possibly use nonstick).
- Heat the oven to 350 degrees.
- Place the dates in a bowl and toss them with 2 Tbsp. of the flour till lightly coated (this will prevent them from sinking in the cake batter during baking).
- Beat the Large eggs and sugar in a mixer fitted with a whisk attachment (or possibly using a hand mixer) till fluffy. With the mixer running, slowly pour in the oil.
- In a separate bowl, mix the flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. Mix into the egg mix. Fold in the apples and nuts, then stir in the dates by hand, distributing them proportionately in the batter.
- Spoon into the muffin tins and bake about 35 min, till springy and dry in the center. Let cold in the pan on a wire rack, then turn out.
- Meanwhile, make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cakes by spooning the glaze around the tops of the cakes and letting it drip down the sides.
- This recipe yields 24 cakes.
- Yield: 24 cakes
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