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Honey Syrup Date Cake

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Edith

"For Rosh Hashanah (the Jewish New Year) we traditionally prepare honey cakes. I mostly find them either too sweet or too dry. This is a moist cake that improves with age. Prepare it a day or two before serving."
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Ingredients

2 h 15 m servings 472 cals
Original recipe yields 8 servings (1 - 9x5 inch loaf)

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  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, 1/3 cup of orange juice, and molasses 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 pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. To prepare the syrup: Mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavored liqueur. Poke holes throughout the cake then pour syrup over the cake.

Nutrition Facts


Per Serving: 472 calories; 17 g fat; 78 g carbohydrates; 6.3 g protein; 50 mg cholesterol; 324 mg sodium. Full nutrition

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