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Honey Orange Date Cake


This healthier cake is a nice choice for Rosh Hashanah, when honey is used so freely.


Yields 24-30 squares


Prepare the Honey Orange Date Cake


In an electric mixer bowl, beat eggs until frothy. Slowly beat in brown and white sugar.


Stir in honey, oil, salt, coffee, grated lemon and orange rind, brandy, raisins, dates, cinnamon, and ginger or nutmeg. Blend in baking powder, baking soda, and sifted flour.


Pour into a greased 9 x 13-inch baking pan. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes. When cool, cut into squares.


It is a good idea to soak raisins for cakes in warm water before using them, to make them plump and juicy. (With Israeli raisins, you’ll do this anyway as a preliminary step to checking them.)


This recipe is excerpted from Classic Kosher Cooking: Simply Delicious by Sara Finkel (KTAV Publishing House).