APPLE DATE BUNDT CAKES W/PRALINE GLAZE

APPLE DATE BUNDT CAKES W/PRALINE GLAZE image

Provided by Yolanda Stewart

Categories Cakes

Time 2h5m

Number Of Ingredients 22

2 3/4 c flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
3/4 c dates
3/4 c walnuts
2 2/3 c sugar
2 large eggs - room temperature
2 large egg whites -room temperature
1/3 c canola
1/3 c applesauce
1 Tbsp vanilla extract
2 large apples
1 Tbsp baking powder [it is not necessary but i lke it in all of my cakes]
PRALINE GLAZE
1/4 c butter [not margarine]
1/2 c brown sugar, firmly packed
2 Tbsp light corn starch
2 Tbsp milk
1 c powder sugar
1 tsp vanilla extract
1/4 c walnut nuts

Steps:

1. Directions: 1. Preheat the oven to 325ºF, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan). 2. In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar. 3. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended. 4. Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples. 5. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached. 6. Cool on a rack for 20 minutes and then invert.
2. GLAZE: In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over cake; sprinkle with 1 - 2 teaspoon chopped nuts. Store loosely covered at room temperature.