Date cake with mandarin orange glaze. Date cake with mandarin orange glaze. Israeli Kitchen Date cake with mandarin orange glaze. (Photo: Sarah F. Berkowitz)

Date cake with mandarin orange glaze

A dense, sweet cake with the unique flavor of dates and a sweet, fruity glaze.

  • Yield: 1 cake
  • Prep time: 15 minutes
  • Cook time: 50 minutes

It’s always fun to surprise guests with something different for dessert, and this cake does the trick. It’s a welcome break from chocolate, getting its flavor and density from the rich, sweet dates. You can use any type of orange you want for the glaze, but don’t skip the zest – it adds great flavor and bright color to finish off a somewhat monotone, but definitely delicious cake.

This recipe has passed through several generations, and survived basically intact until the butter was replaced with oil, the white flour with white whole wheat. But if you dare, go ahead and make it the old-fashioned way (white flour and butter), and let us know how that works out for you!



  • 1 cup chopped dates
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups hot water
  • 1 cup oil
  • 1 2/3 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups white whole wheat flour
  • Glaze

  • 1 1/2 -2 cups powdered sugar
  • Zest and juice of 1 mandarin orange (or 2 small clementines)


Preheat oven to 350°. Spray a bundt pan with non-stick spray, sprinkle with flour and set aside.

Sprinkle baking soda over chopped dates. Cover with the hot water.

Combine oil (or butter) and sugar and beat until thoroughly combine. Add remaining ingredients, including dates with their soak water.

Beat well, and use a spatula to be sure any flour at the bottom of the bowl is thoroughly incorporated.

Pour into bundt pan, and bake for 50 minutes or until top springs back when lightly pressed.

Allow to cool completely on a wire rack.

Mix powdered sugar with orange juice and zest. Add more powdered sugar until a pourable consistency is achieved. Take the time to mix this glaze very well, there should not be any lumps.

Pour over top of cake in zigzags or stripes, allowing glaze to drip down the sizes.

This cake will stay fresh for several days. Leftovers can be frozen in a Ziploc bag or airtight container. To defrost, remove from container and allow to come to room temperature uncovered.

Date cake with mandarin orange glaze, sliced to see inside. Date cake with mandarin orange glaze. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen