Call it what you will - Date and Nut Loaf, Cake, slice - whatever you call it, it is a favourite here. I love making it in the morning to have with coffee.
Moe loves it warm, almost right out of the oven.
But I prefer it after it has had a chance to cool.
It is a very moist cake and wonderful topped with cream cheese.
The latest version was made with roasted macadamia nuts with the addition of coconut. Topped with a buttery glaze.
Sweets for a Saturday.
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
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)
Substitute Roasted Macadamia Nuts
Glaze warm cake with:
1/2 stick butter
1/8 cup of honey or agave syrup
1 tablespoon water