I didn’t actually know it was called a bunt until I watched My Big Fat Greek Wedding – you remember the scene:

 

 

It’s a Cake!

This is my first bunt. We had some left over dates from Ramadan and Eid that I knew I had to put to use, otherwise throw out. A friend of mine sent me her recipe for date cake over the summer. I tried it out and had my parents try it out. Everyone loved it. So I decided to make her date cake with some minor modifications. I bring you a low-fat date cake recipe. Best if served with Teavana’s Peach Momotaro Artisan Tea.

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Low-Fat Date Cake

Yield: 11 servings

Ingredients

  • 1 cup Mashed Dates (soak in a little bit of water)
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Vanilla
  • 2 cups Flour
  • 3/4 cup White Sugar
  • 1/2 cup Brown Sugar
  • 3 Eggs
  • 1/2 cup Mott’s Apple Sauce
  • 1/2 cup Fat Free Milk
  • 1 tsp Cinnamon
  • Dash of Pumpkin Spice (optional)

Instructions

  1. Preheat the oven to 350.
  2.  Pit and Soak the dates in hot water.
  3. Mix the flour, baking soda, baking powder, vanilla and cinnamon together
  4. Then add the eggs, apple sauce, milk and white and brown sugar.
  5. Drain the dates, and mash. Mix in the dates - they should be easier to mash by the time u have soaked in water.
  6. Bake for 40 minutes.

Notes

Nutrition Information: Cals 230. Carbs 53g. Fat 1g. Protien 5g. Sodium 226mg. Sugar 34g.

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