So, what better way to enjoy dates than in a sweet, delicious honey cake? The dates provide lots of moisture, which makes this a convenient make-ahead dessert—the cake will not dry out if you make it a day or two before the holiday begins. The walnuts add some nice texture and crunch. It’s naturally dairy free, but can be topped with cream cheese frosting for some extra decadence. I hope this cake ends up on your holiday table. It will definitely be on mine. Yummy!
- 3/4 cup (6 oz) whole dates
- 1 cup gluten free flour, minus 2 tbls. of the flour and add 2 Tbls. Corn Starch. (Think GF Cake Flour)
- 2 tsp baking powder
- 1 tsp xanthum gum
- 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, (I used local Sonoma County organic wild flower honey)
- 3 eggs
- 1 tsp GF vanilla
- 1/2 cup chopped walnuts
- Nonstick cooking spray
You will also need
- 8- or 9-inch loaf pan, 2 mixing bowls
- Preheat oven to 300 degrees F. Place dates into a bowl and cover them with very hot strong brewed coffee. (Hot water may also be used, if you'd rather) 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 liquid 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.