Honey Date Cake with Orange Syrup

Honey Date Cake with Orange Syrup


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This is a very moist cake which improves if left to mellow for a day or two. This is a good cake for Rosh Hashanah (Jewish New Year).


Serves: 8 

  • Cake
  • 1 1/2 cups (185g) bread flour or plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 tablespoon grated orange zest
  • 1/2 cup dates, pitted and diced
  • 1/2 cup diced dried apricots
  • 1/2 cup sultanas
  • 1/2 cup diced walnuts
  • 1 tablespoon cornflour
  • 2 eggs
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (80ml) orange juice
  • 1/2 cup (125ml) molasses (or golden syrup)
  • Syrup
  • 1/2 cup (125ml) honey
  • 1/3 cup (80ml) orange juice
  • 1 tablespoon butter
  • 1 tablespoon orange-flavoured liqueur

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Cake: Preheat an oven to 190 degrees C. Grease a loaf tin.
  2. Combine flour, baking powder, bicarb soda, salt, cinnamon, ginger and orange zest in a bowl. Set aside. Combine dates, apricots, sultanas, walnuts and cornflour in a separate bowl. Set aside. Whisk eggs, vegetable oil, 1/3 cup of orange juice and molasses in a large bowl.
  3. Gradually pour the flour mixture into the egg mixture mixing until just incorporated. Fold in the dried fruit mixture, mixing just enough to evenly combine. Pour the batter into the prepared tin.
  4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 30-40 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.
  5. Syrup: Mix honey, 1/3 cup of orange juice and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavoured liqueur.
  6. Poke holes throughout the cake then pour syrup over the cake. You can also decorate the cake with icing sugar or drizzle it with white icing.

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