Honey Date Cake

Traditional honey cake has a reputation for being dry and overly sweet, and I’ve had my share of slices that earned it. This is my attempt to do better: somewhere between a classic honey cake and a sticky toffee pudding.

Chopped Medjool dates soak in hot strong coffee until soft, then go into a batter with honey, brown sugar, cinnamon and ginger. Oil instead of butter keeps the cake itself moist and dairy-free. And because I can’t resist, the warm cake is soaked in two rounds of toffee glaze, so it turns dark, glossy and very sticky.

It’s lovely for Rosh Hashanah, but it’s really a cake for any cool evening. Make it a day ahead if you can. It’s even better on day two.

Honey Date Cake

Why this honey date cake works

• Coffee-soaked dates add moisture and a deep, caramel flavor.

• Oil instead of butter keeps the cake soft for days.

• Two rounds of glaze soak in for a sticky, toffee-like finish.

• Warm spices balance the sweetness of the honey.

Ingredients for honey date cake

• Medjool dates: soft and caramel-like. Chop them before soaking.

• Coffee: strong brewed coffee deepens the flavor without tasting like coffee.

• Dark brown sugar in the glaze: gives a deeper, more caramelized flavor.

Ingredients
For the cake

• 1½ cups (about 225 g) pitted Medjool dates, chopped

• 1 cup hot strong coffee

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 1 teaspoon cinnamon

• ¼ teaspoon ground ginger

• 2 large eggs

• ½ cup neutral oil

• ¾ cup honey

• ½ cup brown sugar

• 1 teaspoon vanilla extract

• Optional: 2 tablespoons brandy

For the sticky toffee glaze

• ½ cup (113 g) unsalted butter

• ¾ cup packed dark brown sugar

• ½ cup heavy cream

• 1 tablespoon honey

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• Optional: 1 tablespoon bourbon

Method

1. Heat the oven: Heat the oven to 350°F. Grease a 10- to 12-cup Bundt pan very well, including the center tube and all the ridges.

2. Soak the dates: Pour the hot coffee over the chopped dates and soak for 15–20 minutes, until soft. Mash lightly with a fork, leaving some small pieces.

3. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon and ginger.

4. Mix the wet ingredients: In a large bowl, whisk the eggs, oil, honey, brown sugar, vanilla and brandy until smooth. Stir in the dates and all their soaking coffee.

5. Combine: Fold in the dry ingredients just until no streaks remain.

6. Bake: Pour into the pan and bake for 45–55 minutes, until a tester in the thickest part comes out with a few moist crumbs.

7. Make the glaze: While the cake bakes, melt the butter and dark brown sugar over medium-low heat. Add the cream and honey and simmer gently for 3–4 minutes, stirring, until glossy. Off the heat, stir in the vanilla, salt and bourbon.

8. First glaze: Cool the cake in the pan for 15 minutes. Poke a few holes and slowly spoon about a third of the warm glaze over it, letting it run down the edges. Rest for 10–15 minutes.

9. Second glaze: Invert the cake onto a plate and pour the remaining glaze over the top so it drips down the sides. Dessert is served.

Tips for the best honey date cake

• Grease the pan thoroughly. Sticky cakes love to cling to Bundt ridges.

• Don’t overmix once the flour goes in.

• Make it a day ahead. The flavors deepen and the cake gets stickier overnight.

Substitutions

• Dairy-free glaze: use dairy-free butter and full-fat coconut cream.

• No Bundt pan? Bake in a 9×13 pan for 35–40 minutes.

• Alcohol-free: simply leave out the brandy and bourbon.

How to store honey date cake
Keep it covered at room temperature for up to 3 days, or in the fridge for up to a week.

FAQ
Is it dairy-free? The cake is. The glaze contains butter and cream, but see the dairy-free swap above.
Can I make it ahead? Yes, and I recommend it. It’s even better on day two.
Will it taste like coffee? No. The coffee simply deepens the date and honey flavors.

What I used
This post contains affiliate links. I may earn a small commission at no extra cost to you.

• Bundt pan

• Medjool dates

• Saucepan

• Cake stand
  
  
  Need another dessert for Rosh Hashanah? View my 4 Ingredient Easy Apply Cake recipe here.