Your Source for Jewish Recipes Online!
1 1/3 cup sifted all-purpose flour
1 teaspoon baking powder
pinch of salt
1 cup honey
1 teaspoon vanilla extract
1 lb (2 cups) pitted dates, coarsely chopped
8 oz (2 1/2 cups) walnuts, chopped into medium-sized pieces
Place a single oven rack in the middle of the oven. Preheat the oven
to 350 F.
Prepare a 15 1/2" X 10 1/2" X 1" jelly-roll pan by lining the pan
with foil and brushing with very soft butter.
Sift together the flour, baking powder and salt; set aside. Using an
electric beater, beat the eggs until they are slightly foamy. Add
the honey and vanilla and continue beating. Reduce the beater speed
to low and add the dry ingredients, beating until thoroughly mixed.
Add the dates and nuts, stirring these additions by hand to
Pour the batter into the prepared pan and smooth until it is evenly
distributed. Bake for 20 minutes. Turn the jelly roll pan 180
degrees and continue baking an additional 15 minutes, or until the
cake is golden brown. The cake should spring up firmly when pressed
lightly with a fingertip.
Cool the cake for 5 minutes in the pan. Cover with a cookie sheet or
large-size wire rack, invert and lift the pan up leaving the cake
behind. If desired, repeat the process so the cake cools right side
up. Allow cake to cool completely. Cut the cake into serving
portion. Sprinkle with confectioners sugar.
Source: MAIDA HEATTER'S COOKIES
Don't forget to visit our other Recipe site at
That's My Home
Razzle Dazzle Recipes
Copyright © 2002 - 2005