Honey Date Cake

Rosh Hashanah


1 cup pecans, chopped

3/4 cup pitted dates, chopped

2 tablespoons flour

2 eggs, lightly beaten


3 tablespoons buttermilk or non-fat dairy creamer

1 teaspoon vanilla

3 ripe bananas, mashed

1 2/3 cups flour

1/2 cup brown sugar

3 tablespoons cocoa powder

1 1/2 teaspoons ground allspice

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 stick butter or margarine, room temperature, cut into pieces

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Preheat oven to 325°. Coat a 9 inch round cake pan with non-stick cooking spray and dust with flour. In a small bowl, combine pecans and dates with 2 tablespoons flour. In another bowl, beat together eggs, honey, buttermilk and vanilla. Stir in mashed bananas. Mix remaining dry ingredients in a large bowl. Add butter and egg mixture and beat with an electric mixer until blended, about 2 minutes. Gently stir in pecan-date mixture. Pour batter into pan. Cook about one hour, or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto cake rack. Cool completely. Serves: 10.