Go Back
+ servings
Print

Date and Honey Cake With A Cinnamon Orange Glaze

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings 1 Cake
Author Eva Kosmas Flores

Ingredients

Date & Honey Cake

  • 2 and 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon allspice
  • 3/4 cup butter melted
  • 2 tablespoons vegetable oil
  • 4 eggs
  • 1 cup honey
  • 1/4 cup plain yogurt
  • 2 tablespoons spiced rum
  • 1 teaspoon vanilla extract
  • 13 dates pitted and chopped

Cinnamon Orange Glaze

  • 3 cups powdered sugar
  • 4 tablespoons plus 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. To make the cake, mix together the flour, salt, baking soda, cinnamon, allspice, cloves, and tarragon in a large bowl until blended. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, blend together the butter, oil, eggs, and honey at medium speed. Add the yogurt, rum, and vanilla and mix until blended. Gradually add the flour mixture to the bowl, mixing at low speed until just incorporated, taking care not to over mix. Stir in the chopped dates and pour the batter into 3 well-greased and lightly floured 8-inch baking pans. Place in the oven and bake for 30-35 minutes or until set. Remove from the oven and allow to cool for 15 minutes before removing the cake from the pans and placing on a wire rack to cool completely.
  2. While the cake is cooling, prepare the glaze. Mix together all of the ingredients with a whisk until smooth. Lightly drizzle the glaze between the two layers of cake and generously drizzle the glaze over the top of the third cake layer. If you're presenting it with the holiday garnish discussed in the note, make sure to remove the decorations before slicing and serving as they are not edible.