Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Deborah Madison
Recipe by Cooking Light January 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

total:
1 hr 15 mins
Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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 Facts

266 calories; fat 8.5g; saturated fat 2.5g; mono fat 1.8g; poly fat 3.7g; protein 4.1g; carbohydrates 44.8g; fiber 1.7g; cholesterol 25mg; iron 1.4mg; sodium 172mg; calcium 39mg.
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