Description
This Date Honey Nut Cake is the perfect cozy treat for a fall day. The combination of soft, chewy dates and crunchy walnuts brings a wonderful texture, while the honey adds a mellow sweetness that pairs beautifully with the warmth of cinnamon and nutmeg. Baked to perfection, this cake is an ideal companion to your afternoon tea or coffee.
Ingredients
6 ounces whole dates (3/4 cup)
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
Pinch of nutmeg
3/4 cup vegetable oil (canola oil recommended)
1/2 cup brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Nonstick cooking spray
Instructions
Preheat the oven to 325°F (160°C).
Place the dates into a bowl and cover them with hot water. Let them soak while preparing the cake batter.
In a large mixing bowl, sift together the cake flour, baking powder, cinnamon, salt, and nutmeg.
In a separate medium bowl, whisk together the vegetable oil, brown sugar, honey, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients, stirring until a thick batter forms.
Drain the dates, pit them, and chop into small chunks.
Fold the chopped walnuts and dates into the batter until evenly distributed.
Grease a loaf pan generously with nonstick cooking spray and pour in the batter.
Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 320