Israeli Pecan Date Cake Recipe

Name: Israeli Pecan Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 3/4 cup honey (I use a light, mild variety); 1/2 cup low-fat cultured buttermilk (I use 2% fat buttermilk); 1 teaspoon vanilla extract; 3 bananas, mashed; 2 cups self raising flour; 1 teaspoon baking powder; 1/2 cup brown sugar, packed; 2 tablespoons Dutch-processed cocoa powder; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/4 teaspoon salt; 8 1/3 tablespoons butter, room temperature; 1 cup dates, pitted, chopped (calls for 'California' dates. I use Medjool); 1 cup pecan halves, toasted; 2 tablespoons honey

Servings: persons

2 large eggs
3/4 cup honey (I use a light, mild variety)
1/2 cup low-fat cultured buttermilk (I use 2% fat buttermilk)
1 teaspoon vanilla extract
3 bananas, mashed
2 cups self raising flour
1 teaspoon baking powder
1/2 cup brown sugar, packed
2 tablespoons Dutch-processed cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
8 1/3 tablespoons butter, room temperature
1 cup dates, pitted, chopped (calls for 'California' dates. I use Medjool)
1 cup pecan halves, toasted
2 tablespoons honey

1
Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
2
In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
3
Set aside 2 tablespoons of the flour & then, in a large mixing bowl, whisk together the remaining flour, baking powder, brown sugar, cocoa, cinnamon, allspice & salt.
4
Add the liquie mixture to the flour mixture & using an electric mixer, mix on low speed until ingredients are moistened, then add the butter & continue beating on medium to high speed until batter is smooth, about 4 minutes.
5
In a small bowl mix the reserved 2 tablespoons of flour with the pitted, chopped dates & pecans, then fold this mixture into the cake batter.
6
Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes, or until cake yields slightly to pressure when gently pressed in the top center.
7
Remove the cake in its pan from the oven to a wire rack.
8
Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
9
When cool, carefully remove the cake from the springform pan, slice & ENJOY!

1473

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 3/4 cup honey (I use a light, mild variety), 1/2 cup low-fat cultured buttermilk (I use 2% fat buttermilk), 1 teaspoon vanilla extract, and more.

Yes, Israeli Pecan Date Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Israeli Pecan Date Cake

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