Reminiscent of a British sticky toffee pudding, this cake gets its moisture from dates; toasted nuts and maple give it an intoxicating fragrance.

Makes 12 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

Cake
1 cup chopped pitted dates (6 ounces)
1/2 cup boiling water
1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup chopped toasted walnuts (see Tip), divided
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup pure maple syrup, preferably dark amber (Grade B)
1/4 cup canola oil
4 tablespoons unsalted butter, melted
2 teaspoons cider vinegar
1 tablespoon vanilla extract

Glaze
2 tablespoons pure maple syrup
1 teaspoon cider vinegar
3/4 cup gently packed confectioners' sugar
1-2 teaspoons water, if needed

1. Preheat oven to 325°F. Coat a 10-inch springform pan with cooking spray.
2. Place dates in a small bowl. Pour boiling water over them to soak. Let cool to room temperature.
3. Process whole-wheat flour, all-purpose flour, 2/3 cup walnuts, baking soda and salt in a food processor until the walnuts are completely ground and the mixture resembles coarse meal. Transfer to a medium bowl; make a well in the center.
4. Puree the dates and soaking water in the food processor until smooth, scraping down the sides as necessary. Add egg, 3/4 cup syrup, oil, butter, 2 teaspoons vinegar and vanilla and process until smooth and creamy. Scrape the date mixture into the well in the dry ingredients and stir together gently until just combined. Transfer to the prepared pan.
5. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Run a knife around the edges to loosen the cake, if necessary, and remove the sides of the pan.
6. To glaze cake: Carefully lift the cake from the pan bottom and place on a cake stand or serving plate. Whisk maple syrup, vinegar and confectioners' sugar in a small bowl. Add water, 1 teaspoon at a time, if necessary to make a spreadable consistency. Spread the glaze evenly over the top of the cake, then decorate with the remaining 1/3 cup walnuts.

NUTRITION INFORMATION: Per serving: 342 calories; 16 g fat (4 g sat, 4 g mono); 28 mg cholesterol; 48 g carbohydrate; 4 g protein; 3 g fiber; 136 mg sodium; 201 mg potassium.

Nutrition bonus: High omega-3s.

3 Carbohydrate Servings

Exchanges: 3 other carbohydrate, 2 fat

TIP: Tip: To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

MAKE AHEAD TIP: Prepare through Step 5 up to 8 hours ahead. Glaze and decorate the cake (Step 6) when ready to serve. |Equipment: 10-inch springform pan

I used 100% whole wheat pastry flour instead of the wheat/ white mix that it calls for. I also substituted walnut oil for the canola oil. It came out perfect! Moist and delicious. Definitely a repeater.

Anonymous, Colchester, VT

A friend brought this cake to a supperclub that I attended, and it was fabulous! Moist, delicious, and a lovely presentation. I intend to make this cake soon.

Anonymous, Pittsburgh, PA

Excellent! Made the perfect ending to a special meal. Will definitely make again.

Karen, Perrysburg, Oh

This was delicious! Somehow the 1/4 c. of canola oil never made it into the cake but it was still really good and moist. I also could not find Grade B maple syrup (went to 3 speciality stores) so maybe I need to order that online, but it seemed fine. Will definately make again.

Angela, Westland, MI

You can find Grade B maple syrup at Trader Joe's... it's soooo much better for cooking than the lighter tasting Grade A.

Anonymous

This cake was GROSS! Tasted gritty and not good. Cooked it for a full 35 min, and toothpick came out clean, but after cooling the center colapased and was thick and gooey, edges were dry and almost over cooked. YUCK!

Me, Essex, VT