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.
 
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


Ingredients


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


Method

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.


Notes

• *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.

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