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
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.
INGREDIENTS 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.