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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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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. Ingredients:
2 large eggs |
3/4 cup honey (i use a light, mild variety) |
1/2 cup low-fat cultured buttermilk (i use 2% fat buttermilk) |
1 teaspoon vanilla extract |
3 bananas, mashed |
2 cups self raising flour |
1 teaspoon baking powder |
1/2 cup brown sugar, packed |
2 tablespoons dutch-processed cocoa powder |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/4 teaspoon salt |
8 1/3 tablespoons butter, room temperature |
1 cup dates, pitted, chopped (calls for 'california' dates. i use medjool) |
1 cup pecan halves, toasted |
2 tablespoons honey |
Directions:
1. Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
2. In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove the cake in its pan from the oven to a wire rack.
8. Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
9. When cool, carefully remove the cake from the springform pan, slice & ENJOY!
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