Ingredients for Israeli Pecan Date Cake
- 2 large eggs
- 4 tablespoons honey
- Low Fat Cultured Buttermilk
- Vanilla Extract
- Bananas
- Self Raising Flour
- 2 teaspoons baking powder
- 1 cup packed light brown sugar
- Dutch Processed Cocoa Powder
- Ground Cinnamon
- Ground Allspice
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup pitted and chopped Medjool dates
- Pecan Halves
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How to Make Israeli Pecan Date Cake
- Preheat oven to 325°F (160°C). Generously butter a 10-inch non-stick springform cake pan.
- In a medium bowl, whisk together the eggs, honey buttermilk, and vanilla extract until smooth. Gently fold in the mashed bananas and set aside.
- In a large bowl, whisk together 2 1/4 cups of the flour, baking powder, brown sugar, cocoa powder, cinnamon, allspice, and salt.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Add the softened butter and beat on medium-high speed for 4 minutes, until the batter is light and fluffy.
- In a small bowl, combine the remaining 1/4 cup of flour, chopped dates, and pecans. Gently fold this mixture into the cake batter.
- Pour the batter into the prepared springform pan and bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before removing the sides of the springform pan.
- Meanwhile, gently heat the 4 tablespoons of honey. Once heated, brush it evenly over the top of the cake.
- Let the cake cool completely on the wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
123g
Fat
22g
Carbs
15g
