Recipes by Marcia Frost

Honey Date Nut Cake

With family and friends celebrating Rosh Hashanah, the Jewish New Year, this week I thought it was a good time to check out some recipes for Honey Cake. Honestly, I was never in love with this traditional dessert so I thought it needed a few twists to make it tastier and healthier.

I combined a few different recipes I found online and added a couple of my own twists that bring out the flavor and make it a little more nutritious. I also had a jar of Comvita Manuka Honey for the perfect finish. I hope you like it as much as my Mom and I did.

Happy New Year to those celebrating.

1 cup white flour*
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash salt
3/4 cup pumpkin puree
1/3 cup brown sugar
1/4 cup Comvita Manuka Honey
1 teaspoon vanilla
3/4 cup chopped dates
1/3 cup chopped walnuts (or almonds, if you prefer)

*I haven't tried other flours yet, but I'm sure it would be good with Whole Wheat.

(See below for complete directions)

  • Preheat oven to 325 degrees.

  • Spray 8" loaf pan with cooking spray or lightly oil.

  • Mix dry

    in a bowl (flour, baking powder, cinnamon, nutmeg, salt, brown sugar) until combined.

  • Blend in pumpkin, honey and vanilla. Stir until well-mixed.

  • Gently mix in dates and walnuts.

  • Pour into loaf pan. Sprinkle a few nuts on top.

  • Bake for one hour, or until middle of cake bounces back when touched.

  • Return to index of Marcia Frost's recipes