Honey Syrup Date Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 473 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.