Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Israeli Pecan Date Cake Recipe
    Lost? Site Map

    Israeli Pecan Date Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    20 mins

    1 hrs 20 mins

    Sydney Mike's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees F & generously butter a non-stick, 10-inch springform cake pan.
    2. 2
      In a bowl mix together eggs, honey buttermilk & vanilla until smooth, then mix in the mashed bananas & set aside.
    3. 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. 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. 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. 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. 7
      Remove the cake in its pan from the oven to a wire rack.
    8. 8
      Heat the final 2 tablespoons of honey before brushing it over the cake, then let the cake cool to room temperature.
    9. 9
      When cool, carefully remove the cake from the springform pan, slice & ENJOY!

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on December 01, 2011


      Wow - this cake is amazing!!! It is so moist and not overly sweet -- the bananas really come through with the crunch of the pecans and the bits of dates. Now I know what to do with my slightly over-ripe bananas. I have been making cakes these last several days and plan to share them with my neighbors, but I am so tempted to keep this one just for us!! Just kidding, I will share it with my friends since I know where the secret recipe is kept -- I will definitely make this one again!!! Great holiday cake, but then again, great everyday cake too. Made for Newest Zaar Tag, November, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Israeli Pecan Date Cake

    Serving Size: 1 (93 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 292.7
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 4.4 g
    Cholesterol 39.1 mg
    Sodium 124.3 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 2.7 g
    Sugars 30.7 g
    Protein 3.7 g

    The following items or measurements are not included:

    low-fat cultured buttermilk

    Ideas from


    Over 475,000 Recipes Network of Sites