Israeli Pecan Date Cake

“From the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, the ingredient measurements have been slightly tweaked. Preparation time does not include the time needed for the cake to cool.”
READY IN:
1hr 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
  2. In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
  3. Set aside 2 tablespoons of the flour & then, in a large mixing bowl, whisk together the remaining flour, baking powder, brown sugar, cocoa, cinnamon, allspice & salt.
  4. Add the liquie mixture to the flour mixture & using an electric mixer, mix on low speed until ingredients are moistened, then add the butter & continue beating on medium to high speed until batter is smooth, about 4 minutes.
  5. In a small bowl mix the reserved 2 tablespoons of flour with the pitted, chopped dates & pecans, then fold this mixture into the cake batter.
  6. Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes, or until cake yields slightly to pressure when gently pressed in the top center.
  7. Remove the cake in its pan from the oven to a wire rack.
  8. Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
  9. When cool, carefully remove the cake from the springform pan, slice & ENJOY!

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