Ginger Date Pecan Bundt Cake

Name: Ginger Date Pecan Bundt Cake
Total time: 65 min
Ingredients: 1 1/4 C. barley flour; 1 1/4 C. unbleached all-purpose flour; 3/4 C. granulated sugar; 1 1/4 tsp. Spice Islands® Ground Saigon Cinnamon; 1/2 tsp. Spice Islands® Ground Nutmeg; 1/2 tsp. fresh ground cardamom, optional; 1 tsp. Clabber Girl® Baking Powder; 1 tsp. Clabber Girl® Baking Soda; 3/4 tsp. fine sea salt; 3/4 C. Crisco® Pure Vegetable Oil; 1/4 C. Grandma’s® Original Molasses; 3 large eggs, at room temperature; 3/4 C. boiling water; 2/3 C. Spice Islands® Crystallized Ginger; 1 1/4 C. pecans, chopped; 1 C. dates, pitted, chopped and tossed with a few Tbsp. of flour to prevent sticking

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1 C. dates, pitted, chopped and tossed with a few Tbsp. of flour to prevent sticking Directions Position an oven rack in the lower third of the oven and

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Ingredients

1 1/4 C. barley flour
1 1/4 C. unbleached all-purpose flour
3/4 C. granulated sugar
1 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
1/2 tsp. Spice Islands® Ground Nutmeg
1/2 tsp. fresh ground cardamom, optional
1 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
3/4 tsp. fine sea salt
3/4 C. Crisco® Pure Vegetable Oil
1/4 C. Grandma’s® Original Molasses
3 large eggs, at room temperature
3/4 C. boiling water
2/3 C. Spice Islands® Crystallized Ginger
1 1/4 C. pecans, chopped
1 C. dates, pitted, chopped and tossed with a few Tbsp. of flour to prevent sticking