RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Date-Nut-Honey Bars - pareve
Dates are one of the ceremonial foods for Rosh Hashanah. Karen Selwyn * * * * * * Date-Nut-Honey Bars 1 1/3 cup sifted all-purpose flour 1 teaspoon baking powder pinch of salt 3 eggs 1 cup honey 1 teaspoon vanilla extract 1 lb (2 cups) pitted dates, coarsely chopped 8 oz (2 1/2 cups) walnuts, chopped into medium-sized pieces confectioners sugar Place a single oven rack in the middle of the oven. Preheat the oven to 350 F. Prepare a 15 1/2" X 10 1/2" X 1" jelly-roll pan by lining the pan with foil and brushing with very soft butter. Sift together the flour, baking powder and salt; set aside. Using an electric beater, beat the eggs until they are slightly foamy. Add the honey and vanilla and continue beating. Reduce the beater speed to low and add the dry ingredients, beating until thoroughly mixed. Add the dates and nuts, stirring these additions by hand to distribute evenly. Pour the batter into the prepared pan and smooth until it is evenly distributed. Bake for 20 minutes. Turn the jelly roll pan 180 degrees and continue baking an additional 15 minutes, or until the cake is golden brown. The cake should spring up firmly when pressed lightly with a fingertip. Cool the cake for 5 minutes in the pan. Cover with a cookie sheet or large-size wire rack, invert and lift the pan up leaving the cake behind. If desired, repeat the process so the cake cools right side up. Allow cake to cool completely. Cut the cake into serving portion. Sprinkle with confectioners sugar. Source: MAIDA HEATTER'S COOKIES Maida Heatter
