Moe and I are both hooked on Date and Nut loaf. After trying a number of different recipes this past year I settled on Kate in the Kitchen's recipe.
I've been making it at least once a month if not more often. The recipe makes three mini loaves or one large. Adapts well to what you have on hand. The recipe calls for sour cream but I have often substituted buttermilk and I'm sure yogurt would also work.
Today I decided to try something a little different. Rather than baking in a loaf pan I used a square springform cake pan. And I also added a little shredded coconut to the mix and topped the finished product with the same glaze used on the Honey Glazed Spago Cornbread.
My favourite way to serve Date and Nut Loaf/Slice is topped with cream cheese.
Date and Walnut Loaf
Adapted from Kate in the Kitchen
2 1/2 cups chopped dates
1/4 cup butter
1 cups boiling water
1/2 cup sour cream (OR Buttermilk)
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup coarsely chopped toasted
Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a
9×5 inch loaf pan. (or three small loaf pans.
Combine the dates, baking soda and butter in a large bowl. Pour boiling
water over them, stir and let stand until cool.
When the dates have cooled, stir in brown sugar, egg, sour cream and
vanilla. Stir until well blended. Mix together the flour, baking
powder, and salt; stir into the date mixture until just blended. Do not
over mix. Pour into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a wooden pick
inserted into the center comes out clean.
If using mini loaf pans reduce baking time.
OPTIONAL - MY CHANGES
Add 1/2 cup of shredded coconut to the mix
Bake in an 8 or 9 inch square cake pan (Springform)
Glaze warm cake with:
1/2 stick butter
1/8 cup of honey or agave syrup
1 tablespoon water