Real Recipes From Real Home Cooks ®

lemon basil glazed mash potato & date bundt cake

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

Two ingredients that make a moist cake, mash potatoes and applesauce. This recipe has both. Served warm, this is such a delectable comfort food. The glaze's basil really adds depth. Please enjoy for dessert or a breakfast treat!

(1 rating)
yield 10 -12
prep time 15 Min
cook time 35 Min

Ingredients For lemon basil glazed mash potato & date bundt cake

  • CAKE
  • 2 1/2 c
    flour
  • 1 1/2 c
    dark brown sugar
  • 1 1/2 Tbsp
    baking powder
  • 2 Tbsp
    vanilla
  • 1/2 c
    pre-creamed shortening
  • 2
    eggs
  • 1/2 tsp
    salt
  • 1 1/2 c
    milk
  • 1 Tbsp
    cinnamon
  • 1 Tbsp
    ginger
  • 1/2 tsp
    clove
  • 1/2 tsp
    freshly grated nutmeg
  • 2 Tbsp
    lemon zest, grated
  • 1 3/4 c
    cinnamon applesauce
  • 1 1/2 c
    mash potato or mash potato flakes
  • 1 Tbsp
    dark molasses or honey
  • 1 c
    dates, chopped, tossed in powdered sugar or flour
  • GLAZE
  • 3/4 c
    water
  • 4-5
    fresh basil leaves
  • 1/2
    lemon
  • 1 tsp
    honey
  • 1 1/2 c
    powdered sugar

How To Make lemon basil glazed mash potato & date bundt cake

  • 1
    In a mixing bowl, beat eggs, shortening, and sugar on high for about 3 minutes.
  • 2
    Add spices, salt, lemon zest, and vanilla. Beat once more.
  • 3
    Add applesauce and mash potatoes or flakes. Mix.
  • 4
    Add in thirds, alternating flour and milk. Mixing in between each addition.
  • 5
    Fold in dates.
  • 6
    Pour into a greased bundt pan.
  • 7
    Bake at 325F for about 30 minutes or until a tester pick comes out clean.
  • 8
    To make glaze, place water, honey, lemon, and basil leaves in a sauce pan with a lid. Reduce by one half, then strain and refrigerate.
  • 9
    Add strained liquid to powdered sugar an eighth of a teaspoon at a time until desired thickness is achieved.
  • 10
    Pour over cake.
  • 11
    Serve with traditional barley tea or jasmine oolong tea.

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