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Honey Syrup Date Cake

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
Edith

Edith

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 78g
  • 25%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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.
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