This is a delicious fall cake, made with applesauce, chopped dates, and chopped pecans. Make this cake for a family weekend gathering, a holiday party, or office event.
· 3 cups all purpose flour, stir before measuring
· 1 1/2 teaspoons baking soda
· 1/2 teaspoon salt
· 1 1/2 teaspoons ground cinnamon
· 1/2 teaspoon ground nutmeg
· 8 ounces unsalted butter
· 1/2 cup granulated sugar
· 1 1/2 cups light brown sugar, packed
· 4 large eggs
· 1 1/2 cups applesauce, unsweetened
· 1 to 1 1/2 cups chopped dates
· 1 cup chopped pecans
Grease and flour of 12 cup Bundt cake pan. Heat oven to 350° F.
In a medium bowl combine the flour, baking soda, salt, cinnamon, and nutmeg; stir to blend. In a large mixing bowl, using an electric mixer, beat the butter and sugars on medium speed until light and creamy. Beat in the eggs, one at a time, beating well after each addition. Slowly beat in about a third of the flour mixture, then beat in about half of the applesauce. Beat in another third of the flour mixture and the remaining applesauce. Slowly beat in remaining flour mixture. Stir in the dates and pecans. Spoon the batter into the prepared Bundt cake pan. Bake for 45 to 55 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean.
Cool in the pan on rack for 15 minutes. Invert the cake onto a serving plate to cool completely.