“Light in texture but chock full of dates and nuts. Low in sugar and fat. The dates I used were very moist and mushy. If you are using mushy dates make sure you beat the eggs with the dates well. I also used a pinch of baking soda to beat them up. This cake took 40 minutes to bake. Bake until the tops are slightly firm and springy. I ran out of honey and in its place I used golden syrup.”

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Add dates, nuts, and vanilla.
  3. Combine flour and baking powder and stir into date mixture until evenly blended.
  4. Pour into a well oiled 8 or 9 inch square pan. Bake for 20 to 25 minutes until lightly browned on top. Cool in the pan. Cut into squares or bars to serve. Makes 16 (2-inch) squares, or 32 bars, 2 x 1 inches.
  5. NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
  6. To cut sticky dried dates, dip scissors or knife in flour first.
  7. Nikki & David Goldbeck’s American Wholefoods Cuisine.

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