Honey Syrup Date Cake recipe

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Ingredients

1 ½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 tablespoon grated orange zest
½ cup dates, pitted and chopped
½ cup chopped dried apricots
½ cup raisins
½ cup chopped walnuts
1 tablespoon cornmeal
2 eggs
⅓ cup vegetable oil
⅓ cup orange juice
½ cup molasses
½ cup honey
⅓ cup orange juice
1 tablespoon butter
1 tablespoon orange-flavored liqueur, such as Cointreau ®

Nutrition Info

472.5 calories
carbohydrate: 78 g
cholesterol: 50.3 mg
fat: 17 g
fiber: 3.4 g
protein: 6.3 g
saturatedFat: 3.2 g
servingSize: -
sodium: 324.5 mg
sugar: 49 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.

  2. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. Set aside. Combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. Set aside. Beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. Gradually pour the flour mixture into the egg mixture, mixing until just incorporated. Fold in the dried fruit mixture, mixing just enough to evenly combine. Pour the batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. To prepare the syrup: Mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavored liqueur. Poke holes throughout the cake then pour syrup over the cake.

Recipe Yield

1 - 9x5 inch loaf

Recipe Note

For Rosh Hashanah (the Jewish New Year) we traditionally prepare honey cakes. I mostly find them either too sweet or too dry. This is a moist cake that improves with age. Prepare it a day or two before serving.

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