Lemon Basil Glazed Mash Potato & Date Bundt Cake
By
Tiffany Bannworth
@MissAnubis
1
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!
Ingredients
-
CAKE
-
2 1/2 cflour
-
1 1/2 cdark brown sugar
-
1 1/2 Tbspbaking powder
-
2 Tbspvanilla
-
1/2 cpre-creamed shortening
-
2eggs
-
1/2 tspsalt
-
1 1/2 cmilk
-
1 Tbspcinnamon
-
1 Tbspginger
-
1/2 tspclove
-
1/2 tspfreshly grated nutmeg
-
2 Tbsplemon zest, grated
-
1 3/4 ccinnamon applesauce
-
1 1/2 cmash potato or mash potato flakes
-
1 Tbspdark molasses or honey
-
1 cdates, chopped, tossed in powdered sugar or flour
-
GLAZE
-
3/4 cwater
-
4-5fresh basil leaves
-
1/2lemon
-
1 tsphoney
-
1 1/2 cpowdered sugar
How to Make Lemon Basil Glazed Mash Potato & Date Bundt Cake
- In a mixing bowl, beat eggs, shortening, and sugar on high for about 3 minutes.
- Add spices, salt, lemon zest, and vanilla. Beat once more.
- Add applesauce and mash potatoes or flakes. Mix.
- Add in thirds, alternating flour and milk. Mixing in between each addition.
- Fold in dates.
- Pour into a greased bundt pan.
- 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.
- Add strained liquid to powdered sugar an eighth of a teaspoon at a time until desired thickness is achieved.
- Pour over cake.
- Serve with traditional barley tea or jasmine oolong tea.