Israeli Pecan Date Cake

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From the 1997 cookbook, bake your cake & eat it, too!, the ingredient measurements have been slightly tweaked! . Preparation time does not include the time needed for the cake to cool.

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Steps

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Preheat oven to 325 degrees f & generously butter a non-stick , 10-inch springform cake pan.

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In a bowl mix together eggs , honey buttermilk & vanilla until smooth , then mix in the mashed bananas & set aside.

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Set aside 2 tablespoons of the flour & then , in a large mixing bowl , whisk together the remaining flour , baking powder , brown sugar , cocoa , cinnamon , allspice & salt.

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Add the liquie mixture to the flour mixture & using an electric mixer , mix on low speed until ingredients are moistened , then add the butter & continue beating on medium to high speed until batter is smooth , about 4 minutes.

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In a small bowl mix the reserved 2 tablespoons of flour with the pitted , chopped dates & pecans , then fold this mixture into the cake batter.

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Spoon the batter into the prepared cake pan & bake for 1 hour & 20 minutes , or until cake yields slightly to pressure when gently pressed in the top center.

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Remove the cake in its pan from the oven to a wire rack.

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Heat the final 2 tabl.

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Ingredients

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eggs, honey, low-fat cultured buttermilk, vanilla extract, bananas, self raising flour, baking powder, brown sugar, dutch-processed cocoa powder, ground cinnamon, ground allspice, salt, butter, dates, pecan halves