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Recipe by Sara Finkel

Honey Orange Date Cake

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Honey Orange Date Cake
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

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

 

Yields 24-30 squares

Ingredients

Honey Orange Date Cake

  • 3 eggs

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 3/4 cup Gefen Honey

  • 1/2 cup oil

  • 1/2 teaspoon salt

  • 3/4 cup strong coffee

  • grated rind of 1/2 a lemon

  • grated rind of 1/2 an orange

  • 2 tablespoons brandy

  • 1/2 cup raisins

  • 1 cup dates, diced

  • 1 teaspoon Gefen Cinnamon

  • 1/2 teaspoon ginger or nutmeg

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 3 cups Mishpacha Flour, sifted

Directions

Prepare the Honey Orange Date Cake

1.

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

2.

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.

3.

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.

Notes:

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.)

Credits

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

Recipe tags

classic Jewish foods Classic Kosher Cooking dates honey Honey cake oranges Rosh Hashana Rosh Hashanna Rosh Hashannah Sara Finkel sweet cake traditional
Honey Orange Date Cake

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Ronit Rosenberg
Ronit Rosenberg
2 years ago

fresh or dried dates?

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Raquel
Raquel
Reply to  Ronit Rosenberg
2 years ago

Dried dates

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