Lemon Basil Glazed Mash Potato & Date Bundt Cake

Tiffany Bannworth


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 vote

15 Min
35 Min


  • CAKE

  • 2 1/2 c
  • 1 1/2 c
    dark brown sugar
  • 1 1/2 Tbsp
    baking powder
  • 2 Tbsp
  • 1/2 c
    pre-creamed shortening
  • 2
  • 1/2 tsp
  • 1 1/2 c
  • 1 Tbsp
  • 1 Tbsp
  • 1/2 tsp
  • 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

  • 3/4 c
  • 4-5
    fresh basil leaves
  • 1/2
  • 1 tsp
  • 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.

Printable Recipe Card

About Lemon Basil Glazed Mash Potato & Date Bundt Cake

Course/Dish: Cakes Fruit Desserts

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