Tu B’shevat is not one of the more well-known Jewish holidays, but it certainly is one of the more delicious ones. It’s known as “new year of the trees” and although it comes in mid-winter it’s a reminder that tree fruit is forming, that winter is nearly over, that warmer weather and new crops will be here soon.

And so, on Tu B’shevat we eat fruit. Our meals typically include some or all of the 7 species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

What a perfect occasion for banana cake studded with sweet, dried dates! I use medjool dates, but any variety will do. Or, you could substitute dried figs or raisins (dried grapes, right?)

Banana Cake with Dates and Orange

• 2-1/2 cups flour

• 1 teaspoon salt

• 1 teaspoon freshly grated orange peel

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 cup butter, margarine or vegetable shortening

• 1 cup sugar

• 1/4 cup date syrup (silan)

• 3 very ripe bananas, mashed

• 3 large eggs, slightly beaten

• 1 cup chopped dates

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, orange peel, baking soda and baking powder together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the butter and sugar until well blended. Add the date syrup and bananas and blend them in thoroughly. Add the eggs and beat well. Add the flour mixture and beat until batter is well blended. Fold in the dates. Pour into the prepared pan and bake for about 45-50 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one cake serving 12-16