I have made this cake twice for the holidays and I still had some dates so I made it again. It turns out better every time I make it. It is quite sweet with the dates and honey and then moist and gooey with the chocolate which sorta surprises you. All in all it was good, especially with tea. Taken from a traditional Rosh Hashanah cake recipe, it could be made with dairy free chocolate chips.
3/4 cup dates
1 cup all-purpose flour, plus 1 teaspoon
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
pinch of nutmeg
3/4 cup oil
1/2 cup brown sugar
1/4 cup honey
1 teaspoon vanilla
1/2 cup chopped walnuts
3/4 cup chocolate chips
Preheat oven 325 ° F. Spray baking spray in a 8"-9" loaf pan. Place dates in a bowl of hot water soak while preparing batter. In a large bowl mix dry ingredients: flour, baking powder, cinnamon, salt, and nutmeg.
In a medium bowl whisk wet ingredients: oil, brown sugar, honey, eggs, and vanilla.
Pour wet into dry and mix. Drain water from dates, chop, and mix into batter. Take nuts and chocolate chips and toss with 1 teaspoon of flour. Then fold into batter. That prevents the chocolate chips from sinking to the bottom of the cake.
Pour into prepared pan and bake 50-60 minutes, until a toothpick comes out clean. Cool on wire rack. I baked the loaf for 40 minutes and then for the last 10-20 minutes I placed a foil tent over the bread to keep it from getting too brown. Mine only baked 50 minutes and it was done.
Yield: 1 loaf
Recipe adapted from: Zabar's
I will link with these parties:
Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
The Art of Home-Making Mondays at Strangers & Pilgrims
Vintage Charm at Charm Bracelet Diva