About this recipe: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.
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
60g walnuts, chopped
1 tablespoon cornmeal/fine polenta
75ml vegetable oil
75ml orange juice
125ml black treacle
75ml orange juice
1 tablespoon orange-flavoured liqueur, such as Cointreau (R)
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Preheat an oven to 190 C / Gas 5. Grease a 23x13cm loaf tin.
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.
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.
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