1/2 cup pitted and chopped dates
1/2 cup of pumpkin spiced whiskey (like this one)
2 cups all purpose flour, sifted
2 cups coconut sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
4 cups apples; diced (I used 2 granny smith and 2 gala)
1/2 cup melted coconut oil
2 flax eggs (6 tablespoons of water mixed with 2 tablespoons of ground flaxseeds)
icing sugar for dusting the cake
Soak the dates in the whiskey for at least 30 minutes before or even the night before baking the cake.
Preheat your oven to 325F. Whisk your dry ingredients together and then whisk in the melted coconut oil and flax eggs. Fold in the dates and apples. The batter will be very thick. Make sure it's well mixed.
Spray your bundt with non-stick spray and then pour the batter in. You may need to smooth the batter into the pan with a spatula to even things out a bit.
Bake for one hour or until you can insert a wooden skewer into the cake and have it come out clean. Remove from the bundt pan and dust with icing sugar.
I really think the pumpkin spiced whiskey makes this extra delicious. I actually made it twice back to back it was so good.
Recipe adapted from here.