Shelley'S Date & Honey Cake

• 1 cup whole milk
• 1 cup honey (your favorite flavor)
• 1/2 cup white sugar
• 1/4 cup unsalted butter
• 2 egg yolks
• 2-1/4 cups AP flour
• 1 teaspoon salt
• 1 teaspoon baking SODA
• 2 tablespoons toasted wheat germ
• 12 dates, chopped, and tossed with 1Tblsp of the measured flour
• 1/2 cup toasted walnuts, chopped (optional)
• 1/4 teaspoon fresh grated nutmeg

1. Preheat oven to 325. Thoroughly butter a loaf pan (or 3 mini-loafs).
2. Over low heat, in a large saucepan, melt together the milk, honey, and sugar and whisk until smooth. Let cool (important!)
3. In a bowl, stir together the flour, salt, soda, wheat germ, and nutmeg. Set aside.
4. When the milk has cooled, mix in the softened butter and then the eggs, and whisk until combined.
5. Mix in the dry ingredients until just combined, then lightly fold in the flour-dusted dates (and nuts if desired.)
6. Pour batter into buttered pans and bake until it pulls away from the sides and a toothpick inserted into the middle comes out dry. (About 55 minutes for one loaf.) Let cool for 5 minutes before turning out of loaf pan.

milk, honey, white sugar, unsalted butter, egg yolks, flour, salt, baking soda, toasted wheat germ, dates, walnuts, nutmeg

Taken from food52.com/recipes/68538-shelley-s-date-honey-cake (may not work)