Preheat oven to 350 F.
Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
In a large bowl, combine butter and honey.
Beat with an electric mixer or by hand until creamy.
Beat in eggs, one at a time, until blended.
Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
Bake for 45 minutes or until a pick inserted in center comes out clean.
Cool on rack.
Sprinkle with powdered sugar.
Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup butter, softened
1 1/2 cups honey
3 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups canned pumpkin
1 1/2 cups dates, snipped into pieces
1 cup nuts, choppd
powdered sugar
Steps/Methods:
Preheat oven to 350 F.
Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
In a large bowl, combine butter and honey.
Beat with an electric mixer or by hand until creamy.
Beat in eggs, one at a time, until blended.
Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
Bake for 45 minutes or until a pick inserted in center comes out clean.
Cool on rack.
Sprinkle with powdered sugar.
Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
