Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Boiling water

  2. 1 cup 146g / 5.1oz Dates - chopped

  3. 1/2 Unsalted butter

  4. 1/2 cup 80g / 2.8oz Packed brown sugar (dark)

  5. 1/4 cup 49g / 1.7oz White sugar

  6. 1 Egg

  7. 1 3/4 cups 109g / 3.8oz Flour

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/2 teaspoon 2 1/2ml Baking soda

  10. 1/2 teaspoon 2 1/2ml Baking powder

  11. 3/4 cup 109g / 3.8oz Coarsely pecans - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Grease 8 x 4" loaf pan-line bottom with wax paper.

  2. Pour boiling water over dates--let soften. With el mixer, or by hand, beat butter until creamy in large bowl. Gradually beat in the sugars and cream well; beat in the egg. Beat in the dates and their liquid (at lowest speed).

  3. Sift together flour, salt, baking powder and soda and add gradually, on lowest speed to the creamed mixture; stir in the nuts. Turn into greased loaf pan.

  4. Bake in center of oven 45 min., or until cake tester inserted in middle of loaf comes out clean. Cool loaf in pan on rack for 10 minutes and turn out on rack to cool. Wrap airtight--will keep for at least a week, refrigerated. Longer storage, freeze.


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