Israeli Pecan Date Cake - cooking recipe

Ingredients

2 large eggs
3/4 cup honey (I use a light, mild variety)
1/2 cup low-fat cultured buttermilk (I use 2% fat buttermilk)
1 teaspoon vanilla extract
3 bananas, mashed
2 cups self raising flour
1 teaspoon baking powder
1/2 cup brown sugar, packed
2 tablespoons Dutch-processed cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
8 1/3 tablespoons butter, room temperature
1 cup dates, pitted, chopped (calls for 'California' dates. I use Medjool)
1 cup pecan halves, toasted
2 tablespoons honey

Preparation

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