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.
Provided by Sydney Mike
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
- In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
- 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.
- 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.
- 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.
- 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.
- Remove the cake in its pan from the oven to a wire rack.
- Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
- When cool, carefully remove the cake from the springform pan, slice & ENJOY!
Nutrition Facts : Calories 292.8, Fat 11.4, SaturatedFat 4.5, Cholesterol 39.1, Sodium 124.4, Carbohydrate 47.5, Fiber 2.7, Sugar 30.8, Protein 3.7
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