Clementine-Date Cake

17 ingredients
6 steps

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
  • 1 cup powdered sugar
  • 5 teaspoons fresh tangerine juice

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    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.
  3. 3
    Reserve 5 walnuts. Place remaining walnuts, 6 dates, and clementines in food processor; process until ground.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.

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