Clementine-Date Cake
Ingredients
- Cooking spray ⓘ
- 2 teaspoons all-purpose flour ⓘ
- 1/2 cup walnut halves, divided ⓘ
- 6 pitted dates ⓘ
- 2 unpeeled clementines, quartered ⓘ
- 1/2 cup packed brown sugar ⓘ
- 3 tablespoons unsalted butter, softened ⓘ
- 2 tablespoons toasted walnut oil
- 3/4 teaspoon vanilla extract ⓘ
- 1 large egg ⓘ
- 9 ounces all-purpose flour (2 cups) ⓘ
- 3/4 teaspoon baking soda ⓘ
- 3/8 teaspoon salt
- 1/2 cup fat-free buttermilk ⓘ
- 1/3 cup chopped pitted dates ⓘ
Instructions
- Preheat oven to 350°.
- Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; coat with cooking spray. Dust with 2 teaspoons flour.
- Reserve 5 walnuts. Place remaining walnuts, 6 dates, and clementines in food processor; process until ground.
- Combine brown sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg.
- Combine flour, baking soda, and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Add nut mixture and chopped dates; beat at medium speed 3 minutes. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
- Combine powdered sugar and juice, stirring with a whisk until smooth. Drizzle glaze over warm cake; spread to coat top. Top with reserved 5 walnut halves. Cool cake on a wire rack 30 minutes.
Nutrition & Diet Analysis (per serving)
944
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).