Shelley's Date & Honey Cake

February 26, 2017
4 Ratings
  • Serves 8
Author Notes

This was originally my grandmother's recipe. She knew how much I loved it, and somehow whenever I came over to visit there just happened to be a fresh cake ready to be eaten! <3

No stand mixer needed; this batter mixes up right in a large saucepan and can be done by hand with a hand mixer, a whisk, or just a wooden spoon. —ShelleyK

What You'll Need
  • 1 cup whole milk
  • 1 cup honey (your favorite flavor)
  • 1/2 cup white sugar
  • 1/4 cup unsalted butter
  • 2 egg yolks
  • 2-1/4 cups AP flour
  • 1 teaspoon salt
  • 1 teaspoon baking SODA
  • 2 tablespoons toasted wheat germ
  • 12 dates, chopped, and tossed with 1Tblsp of the measured flour
  • 1/2 cup toasted walnuts, chopped (optional)
  • 1/4 teaspoon fresh grated nutmeg
  1. Preheat oven to 325. Thoroughly butter a loaf pan (or 3 mini-loafs).
  2. Over low heat, in a large saucepan, melt together the milk, honey, and sugar and whisk until smooth. Let cool (important!)
  3. In a bowl, stir together the flour, salt, soda, wheat germ, and nutmeg. Set aside.
  4. When the milk has cooled, mix in the softened butter and then the eggs, and whisk until combined.
  5. Mix in the dry ingredients until just combined, then lightly fold in the flour-dusted dates (and nuts if desired.)
  6. Pour batter into buttered pans and bake until it pulls away from the sides and a toothpick inserted into the middle comes out dry. (About 55 minutes for one loaf.) Let cool for 5 minutes before turning out of loaf pan.
Contest Entries

See what other Food52ers are saying.

0 Reviews