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

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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.