This fruit and nut filled dessert is easy to make because it uses a yellow cake mix.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 cake or 12 individual fluted cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 10-inch fluted tube pan (Bundt®) or 12 individual fluted tube pans; set aside.*

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For filling:
  • In a small bowl, stir together the flour and brown sugar. Cut in the butter until crumbly. Stir in dates and walnuts; set aside.

Instructions Checklist
Instructions Checklist
For batter:
  • In a large mixing bowl, beat cake mix, sour cream, water, eggs, oil and cardamom with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Pour half of the batter into prepared pan(s). Sprinkle the filling over batter in pan. Pour the remaining batter over filling, spreading evenly.

  • Bake in a 350 degree F oven for 45 to 55 minutes for large pan or 18 to 21 minutes for individual pans or until a wooden toothpick inserted in the center of cake comes out clean. Meanwhile, prepare Tangerine Glaze.

  • When the cake is done, do not remove from the pan(s). Place on a wire rack. Prick holes over the cake's surface with tines of a fork. Slowly spoon about half of the Tangerine Glaze over hot cake. Let stand for 10 minutes, allowing the glaze to soak in. Loosen sides. Invert onto a serving platter; remove the pan(s). Prick holes in the top of the cake with tines of fork. Slowly spoon the remaining Tangerine Glaze over cake. Cool thoroughly. Makes 1 cake (12 servings) or 12 individual fluted cakes.

Nutrition Facts

472 calories; fat 25g; cholesterol 74mg; saturated fat 9g; carbohydrates 60g; insoluble fiber 1g; protein 6g; vitamin a 340.1IU; vitamin c 3.5mg; sodium 344mg; calcium 121.2mg; iron 1.4mg.
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