Light in texture but chock full of dates and nuts. Low in sugar and fat. The dates I used were very moist and mushy. If you are using mushy dates make sure you beat the eggs with the dates well. I also used a pinch of baking soda to beat them up. This cake took 40 minutes to bake. Bake until the tops are slightly firm and springy. I ran out of honey and in its place I used golden syrup.