Preheat oven to 180C. Brush a bundt pan with the melted butter and dust with some plain flour- just enough to coat the pan.
Whisk together plain flour, rye flour, dark brown sugar, baking soda, salt and spices in a dry bowl.
This is essential as the cake has honey and it will be harder to remove the cake if you skip this step.
In another dry bowl, whisk together honey, eggs, butter and buttermilk.
Pour honey mixture into the flour mixture.
Mix well with rubber spatula.
Add chopped dates and fold in.
Transfer the mixture to the prepared pan and smooth the top.
Bake for 26 minutes. Allow the cake to cool for 5 minutes. Remove the cake onto a wire rack. After the cake is completely cooled, dust with icing sugar and serve.
- 5.0Tbsp Butter, melted
- 1.0c Plain Flour, sifted
- 1.0c Rye Flour
- 1/3c Dark Brown Sugar
- 2.0tsp Baking Soda
- 1/2tsp Ground Ginger
- 1.0tsp Ground All Spice
- 1/2tsp Salt
- 1/2c Honey
- 2.0 Eggs
- 3/4c Buttermilk
- 3/4c Chopped Dates