We had a delicious honey date cake for dessert during Rosh Hashanah.  I usually don’t like honey cakes, but I actually made a big mistake while making the cake and added twice the honey than I was supposed to.  I made other adjustments to the recipe to counteract the extra honey and the cake was honestly the best honey cake I have ever had.  And it was definitely honey-forward!

I did not expect this to be very good, so I did not take photos.  But this was good enough that I want to share it with you anyway.  At least we have a picture of the finished product.

Honey Date Cake

Slightly adapted from Date Honey Nut Cake by Tori Avey

 

3/4 cup (6 oz) whole pitted dates

1 1/4 cup flour

1 tsp baking powder

3/4 tsp cinnamon

1/2 tsp salt

Pinch of nutmeg

3/4 cup canola oil 

1/4 cup brown sugar

1/2 cup honey

2 eggs (from Farmer Kim)

1 tsp vanilla

1/2 cup chopped walnuts

Nonstick cooking spray

Directions

 

Preheat oven to 325F. Coat a loaf pan with cooking spray.

Place the dates in a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter.

 

In a large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla.

 

Pour the wet ingredients into the dry ingredients and stir till a thick batter forms.

 

Drain the water from the dates and chop them into small chunks. Fold the walnuts and date chunks into the batter. Pour the batter into loaf pan.

 

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool. Enjoy!

Makes 1 loaf-sized cake, serves 8.