Moist honey-drenched date cake

    1 day 1 hour 15 min

    We traditionally bake honey cakes for the Jewish New Year. I usually find them too dry or too sweet. This honey-drenched cake is moist and delicious. It improves with age, so prepare it a day or two before serving.

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    Serves: 8 

    • 190g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground ginger
    • 1 tablespoon grated orange zest
    • 90g dates, stoned and chopped
    • 65g dried apricots, chopped
    • 80g sultanas
    • 60g walnuts, chopped
    • 1 tablespoon cornmeal/fine polenta
    • 2 eggs
    • 75ml vegetable oil
    • 75ml orange juice
    • 125ml black treacle
    • Syrup
    • 100ml honey
    • 75ml orange juice
    • 15g butter
    • 1 tablespoon orange-flavoured liqueur, such as Cointreau (R)

    Prep:30min  ›  Cook:45min  ›  Extra time:1day soaking  ›  Ready in:1day1hr15min 

    1. Preheat an oven to 190 C / Gas 5. Grease a 23x13cm loaf tin.
    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, 75ml orange juice and black treacle 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 tin.
    3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 45 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
    4. To prepare the syrup: Mix honey, 75ml orange juice and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavoured liqueur. Poke holes throughout the cake then pour syrup over the cake. Allow to age for at least 1 day

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