Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
16 servings

This dense, moist treat is inspired by the traditional Eretz Yisrael cake, which spotlights popular ingredients in Israeli cuisine, including oranges, dates, and walnuts. Garnish the cake with orange segments and a light dusting of powdered sugar.

How to Make It

Step 1

To prepare glaze, combine 1/4 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 1 1/2 minutes). Remove from heat; stir in liqueur. Cool.

Step 2

Preheat oven to 350°.

Step 3

To prepare cake, combine 1 cup sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale. Beat in 1 cup water, rind, juice, and oil. Stir in breadcrumbs, walnuts, dates, and salt; let stand 3 minutes.

Step 4

Beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir one-fourth of egg white mixture into batter. Gently fold remaining egg white mixture into batter. Gently spoon mixture into a 13 x 9–inch baking pan coated with cooking spray.

Step 5

Bake at 350° for 45 minutes or until golden brown. Remove from oven. Pierce top of cake with a wooden pick. Brush glaze over warm cake. Cool on a wire rack 2 hours.

Ratings & Reviews

lammele's Review

December 10, 2010
This sounds delicious and would like to try it. For those of you who tried it, did you use store bought bread crumbs (type that is fine in the baking section) or did you use regular bread broken up? I'm thinking the type of bread crumb you use would make a difference in the texture of the cake.

OnTheMove84's Review

December 05, 2010
This cake has become a New Year's tradition at my home--we love the combination of flavors.

JudyWolf's Review

April 07, 2009
Everyone absolutely loved this. I didn't have oranges on hand so I used bottled orange juice and dried orange rind. But it was still awesome! Other than that, I followed the recipe instructions. I'm going to serve this as one of the desserts for Easter Sunday. If you're a fan of these flavors, I urge you to try this recipe.

Annelisa's Review

November 29, 2008
I loved this! I baked it for about 7 min less than what was called for. Also, I used 1/2 c. applesauce instead of the oil. I didn't have liquor, so I used orange juice. Everyone raved about it!