Thursday, December 8, 2011

Eggless Dates-Fruit and Nut Cake

Blink and it is December already!I've been planning so much for the 'first week of December' since last few months and now that it is here,I am caught unawares.Let me elaborate.We are finally shifting to our own abode by this weekend and I am excited as ever.But all the packing and disposing stuff is taking up most of my time.
Blogging,blog-hopping,even baking has taken a back seat.I had decided to bake this cake much early than this and schedule the post but see what happened.I saw Sweet Punch posts popping up all over the blogosphere and I was jolted out of my daydreams.Luckily,I had decided on this recipe so everything happened quite fast.Baked this cake yesterday night and posting it here now.
Picnik collage3 
This would probably be my last bake in my present kitchen and last bake of the year too.Can't wait to set up stuff in my new kitchen and start baking and blogging from there:).

Dates Cake is a constant bake in my home,here and in Ernakulam.The nutty taste with the delicate flavor of dates is a winner.So I was eager to see how this new recipe would turn out.I modified the recipe a bit by adding grated carrots and chopped nuts into the cake making it a fruit and nut cake.Check out the video here by Lakshmi Nair.
Eggless Dates Fruit and Nut Cake Recipe
Recipe source - Lakshmi Nair


Seedless dates - 200gms,chopped fine
Carrot - 1 medium,grated
Mixed nuts - 50 gms(I used Cashews,Almonds and Walnuts)
Sugar - 1 cup
Garam Masala* - 1 rounded teaspoon
Oil - 1/2 cup
Water - 2 cups
Flour - 2 cups
Baking soda - 2 tsp


In a thick bottomed saucepan,mix in the dates,carrot,mixed nuts,sugar,garam masala,oil and water.Bring to a boil and then simmer for 5 minutes.
Switch off the flame and cool to room temperature.
Sift together flour and baking soda.
Mix the sifted flour with the cooked date mix and beat with a wooden spoon till you get a smooth batter.
Preheat oven to 180C.Grease a 6 cup Bundt tin**.
Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool on a wire rack.

  • *Garam masala in a cake is a unique trick I learnt from Deeba of PAB.I assure it would not give out a curry taste.The flavor of the mixed spices elevate the cake to a fruit cake level.Of course,you'd have to use homeground garam masala.The readymade ones give out a funny taste.
  • You could make your own masala for this cake by powdering together 3 cloves,1/2' stick cinnamon and 1 cardamom.
  • **I have used a Bundt tin here,you could use an 8' round or a 9' square cake tin.


  1. Garam masala should have spiced up the cake! Happy moving.

  2. hi divya - thats a beautiful cake - ive been lookn for a bundt pan like yours for a long time now. Nice to see the eggless version:)

  3. Hi Divya,
    I am a regular follower of your blog and i love it.
    I keep trying ur cake receips.....sometimes it turns out well...and sometimes very bad.

    I need ur suggestion on good book an baking...which is simple and has easy to try receipes.


  4. yummy and delicious fruit and nut cake.

  5. Lovely color Divya. Good luck with your new kitchen. I remember my neighbor baking the cake with a cinnamon flavor. I shall try this with cinnamon and get back to you.

  6. Super fabulous looking cake,absolutely irresistible.

  7. Divya looks rich and loved this bundt cake bowl. I aslo like the idea ofadding garam masala

  8. The cake looks great. Adding garam masala to the cake is a genius idea.

    Happy moving!

  9. Looks yummy and awesome. would luv to have it

  10. Hi Divya, this is 1st time i am posting on your blog and i want to say Thanks....
    from your blog with your help i made

    Eggless Chocolate Cake
    Eggless Apple Cake
    Butter Cookies..
    Chocolate cookies..

    Wow.. thanks alot... :)

  11. Love the color and texture both. Great looking cake.

  12. Im a great fan of dates cake...Bookmarking this one dear..Lovely and perfectly baked.

  13. Nice dates cake recipe loved it! Cute badge as well :)

  14. first time here..loved your space...glad to follow your blog..the cake looks moist soft and delicious !!!
    I am also from kochi, but after marriage we have settled in cleveland...

  15. Congratulations, Divya..want to try this out soon.. I have been a sucker for the eggless bakes recently

  16. Fruitcakes should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry.


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