Pumpkin Raisin Date Nut Bundt Cake

Pumpkin Raisin Date Nut Bundt Cake

“If you love pumpkin loaf bread, this is pretty much the same except it is larger and baked in a bundt or tube pan.

It is so moist and really, really good!     Enjoy!”

Servings: 16


2 1/4 cups sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla extract
1 can (15 ounces)solid-packed pure pumpkin
3 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins
1 cup chopped dates
1 cup chopped walnuts 


1. Preheat oven to 350º.
2. Spray or grease a 10-inch bundt or tube pan.
3. In a large bowl combine sugar, oil, eggs, vanilla extract, and pumpkin puree until well-blended. Set aside.
4. In a medium bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Mix the dry ingredients into the egg mixture and beat until well-blended.
6. Stir in the raisins, dates, and walnuts.
7. Cool the cake on a wire rack for 20 minutes, then run a knife around the edges to loosen the cake and invert it onto the wire rack to finish cooling.
8. Serve plain, or with a dusting of powdered sugar, or top with a glaze.
9. Store the cake covered on top of the counter.

Nutritional Information

Pumpkin Raisin Date Nut Bundt Cake

Servings Per Recipe: 16

Amount Per Serving: 1 piece
Calories: 420
Calories from Fat: 170

* % Daily Value *
* Total Fat 20g 30%
* Saturated Fat 2g 8%
* Cholesterol 27mg 9%
* Sodium 243mg 10%
* Total Carbohydrates 60g 20%
* Dietary Fiber 2g 8%
* Protein 4g 6%
* Sugars 41g
* Vitamin A 1%
* Vitamin C 0%
* Calcium 2%
* Iron 9%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Categories: Cakes, Holiday

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1 reply

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