Date Honey Nut Cake

• Produce

  • 3/4 cup Dates, whole

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 cup Cake flour
  • 3/4 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 Cooking spray, Nonstick
  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Other

  • 8- or 9-inch loaf pan, 2 mixing bowls

Found on toriavey.com

Description

Ingredients

• 3/4 cup (6 oz) whole dates
• 1 cup cake flour
• 1 tsp baking powder
• 3/4 tsp cinnamon
• 1/2 tsp salt
• Pinch of nutmeg
• 3/4 cup vegetable oil (I use canola)
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla
• 1/2 cup chopped walnuts
• Nonstick cooking spray
• 8- or 9-inch loaf pan, 2 mixing bowls

Directions

• Preheat oven to 325 degrees F. Place dates into a bowl and cover them with very hot water. Let the dates soak while you prepare the cake batter. In a large mixing bowl, sift together cake flour, baking powder, cinnamon, salt, and nutmeg. In a medium mixing bowl, whisk together vegetable oil, brown sugar, honey, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and stir till a thick batter forms. Drain water from the dates. Pit the dates, then chop the fruit into small chunks. Fold the walnuts and date chunks into the batter. Generously grease your loaf pan with cooking spray. Pour batter into loaf pan. Place loaf pan in preheated oven. Bake cake for about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool.