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Peach, Date & Pecan Bundt

5 from 3 reviews

Ingredients

Units Scale

For the Peach Topping:

  • 34 peaches – peeled and sliced
  • 1 cup pitted dated
  • 1 cups pecans
  • 1/4 cup brown sugar
  • 2 tbs. vanilla
  • 2 tbs. marmalade

For the Cake:

  • 21/2 cup flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar
  • 2 eggs
  • 4 tbs. butter
  • 2 tbs. canola oil
  • 1 cup milk
  • 1 tbs. vanilla

For the Drizzle:

  • 3/4 cup icing sugar
  • 1/4 teaspoon vanilla
  • 12 tablespoons milk

Instructions

For the Peach Topping:

  1. Place the dates, marmalade and pecans in a food processor and process. Place the peaches in a bowl with the vanilla and brown sugar and let soak while preparing the batter.

For the Cake:

  1. Preheat Oven 350 degrees F.
  2. In a bowl; place the sugar, butter, canola oil and beat with a hand mixer. Add the vanilla, eggs and milk and once again beat with a hand mixer.
  3. In a separate bowl, combine the flour, salt and baking powder. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
  4. Butter a bundt pan; add the batter to the pan. Gently, push the peaches into the batter. Top the batter with the date mixture; gently pushing it into the batter.
  5. Bake 30 – 35 minutes or until the toothpick test comes out clean.

For the Drizzle:

  1. In a small bowl, bowl combine all ingredients for the dicing and drizzle liberally over cooled cake. Let the drizzle set for a few minutes and serve.
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