A rustic cake that celebrates the harvest season, this recipe pairs the natural sweetness of dried jujubes with earthy walnuts and golden honey. The result is a moist, lightly spiced cake that feels both old-fashioned and timeless — the kind of dessert you’d imagine cooling on a farmhouse windowsill. Perfect for afternoon tea, holiday gatherings, or simply as a treat with coffee, this cake highlights the jujube’s caramel-like, date-forward qualities. Paired with walnuts and honey, it reflects the rich flavors you’ll find at the farmers market in late summer and fall. Serve it plain for a cozy snack or dress it up with a dusting of powdered sugar or a dollop of whipped cream.
INGREDIENTS:
1 cup dried jujubes, pitted and chopped (or fresh, if fully ripe and wrinkled)
1 cup hot water
1 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup honey
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup walnuts, chopped
Optional: powdered sugar or lightly sweetened whipped cream for serving
METHOD:
Place chopped jujubes in a bowl with hot water and baking soda. Let soak for 10–15 minutes until softened. Drain and set aside.
In a mixing bowl, cream butter, brown sugar, and honey until light and fluffy. Beat in eggs one at a time.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in softened jujubes and walnuts.
Spread batter into a greased 8-inch square pan. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly, dust with powdered sugar or top with whipped cream, and enjoy!
