January 18, 2012

Old Fashioned Date Nut Loaf

You know those gifts that somebody gives you and you thank them and you all go on your merry way, only to realize later how incredibly AWESOME that gift really was? This was one of those. We were given a loaf of Date Nut Bread and I thought - "well thanks, very nice". It wasn't until I actually opened this 5 lb brick of a loaf, cut a careful slice and bit into it that I realized what a gift it was. The taste is delicious: sweet, salty, nutty, crunchy and yum! I'm sure the cake was a labor of love to make and an expensive one at that with all of those nuts. I had to have the recipe and the precious givers, Linda and Mario, were happy to share...well Linda was happy to share. Mario might have had other ideas. When he delivered the cake, he told my husband, "if you don't like it - that's okay, just give it back to me". That kinda intrigued me. I mean, these are generous and giving neighbors we are talking about, what's this about giving it back?? Turns out, this is his FAVORITE cake of all time and he just wanted to make sure it was appreciated and not haphazardly scarfed or tossed out. This cake is THAT good. I'm very grateful she twisted his arm because it was delicious - every last bite. I was a little hesitant to share it with my nut and date loving Dad, but it was his birthday, so I relented.
The recipe comes from an old cookbook, which are some of the ones that I most enjoy and least use. I think what throws me off is the lack of pictures. There aren't usually photographs of the recipes and that's what gets my attention. I know the recipes are delicious and I usually enjoy what I make from my older cookbooks, but I just don't do it enough. I figure I might reignite interest in these older cookbooks if I make a few recipes and take some (hopefully yummy looking) photos. I'm really working on my photographs. Everytime I see the one of the hot chocolate cones on pinterest I have to cringe - it's terrible! I did just get a new lens on a girls trip to NYC, I went to B&H photo. That place is amazing! There are at least 47 check out registers - it's busy and big like the rest of Manhattan. Anyway, the lens I got promises to make my food tastier looking, fresher, healthier and all around yummier - that's what the sales clerk told me - really!
Can't you see the delicious difference in this Date Nut Cake? I guess that's cheating since I didn't actually make this cake, but it does look amazing. So if you can spring for the pecans - or you have a pecan tree in the backyard, this is a cake you want to make. It will last a very long time in the fridge and you only need a little slice to go with a cup of fresh brewed coffee. It's perfect for breakfast or an afternoon snack. I figure it has the nuts so you've got a little protein - that makes it as healthy as a power bar in my mind! It kinda reminds me of another loaf I just made with nuts and dried fruits in it, only that one I turned into crackers. I promise to share that recipe very soon, but for now enjoy Old Fashioned Date Nut Loaf.

Date Nut Loaf
from Farm Journal Christmas Book
4 eggs
1 c sugar
1/2 c oil
1 c flour
1 tsp salt
1 lb pitted chopped dates
4 c pecans

Combine eggs, sugar and oil in large bowl. Beat well. Combine flour and salt in a bowl and whisk to mix and sift flour. Add flour to egg bowl and mix well. Fold in dates and nuts. Dump in a greased and floured loaf pan. Put loaf in cold oven and then turn it on to 300 degrees. Bake for 2 hours and then cover loosely with foil. Bake for 15 more minutes.

Photobucket

14 comments:

  1. I love recipes like this and I am already making of list of kitchen treats to give out for next year's Christmas presents. I am saving this recipe into that file.

    I have a few old recipe books that have those kodakchrome photos. Love them.

    Thanks for posting this recipe.

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    Replies
    1. Ohhh, you must share some of your oldies. Pretty please.

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  2. I was looking for away to consume the 2lb bag of walnuts and 2.5lb bag of dates I purchase several months ago at BJ's. Your recipe looked perfect to meet my need, so I gave it a go.

    Upon completion, it turnout decently. Although a little drier than I had hoped. I think maybe 10-15 mins less cooking time and dicing the dates a little more would have help. I am not sure if this impacted anything, but I used a gas stove.

    Have you ever added any spices to the recipe like cinnamon? or maybe a little vanilla?

    ReplyDelete
    Replies
    1. Well I'm so glad you tried it. I'm betting the gas oven does have something to do with the drier texture. I agree with you for 10 less solving the problem. Sometimes I have to put a little tin foil loosely over the top to keep the loaves from browning too much. Also, the age of your ingrediants might have something to do with it too. If you have older, drier nuts and older, dried dates I would add maybe another egg and a tad more oil. That should help.

      I've never added anything to the recipe, but I think cinnamon would be nice. I'd be careful about the vanilla since it tends to dry things out with the alcohol in it. Let me know what you try.

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  3. My neighbor gave me a 1949 copy of "Farm Journal Country Cookbook". One of the recipes that quickly became my favorite was the same date-nut recipe you have shared here. None can compare! It is expensive to make, however. Pecans and dates, alone, cost $15 in my area. I don't make it often, but, for special occasions it is worth every dollar spent!

    ReplyDelete
    Replies
    1. Anon,
      I only wish I could contact you directly. I'd love to hear if you have any changes to make to the recipe. It's seriously addictive stuff and yes, worth the money spent on those expensive nuts.

      Delete
  4. The secret to this outstanding date nut loaf recipe is bourbon. After cooling, place the loaf on aluminum foil, fold up the sides, and pour a couple of shots of bourbon over the top of the loaf. Wrap the loaf in the foil and let it sit for several days. Check the loaf after a couple of days, and add more bourbon. Repeat as necessary.

    ReplyDelete
    Replies
    1. Jack, that's a new one on me. I'll have to let the neighbors know about that idea - sounds dangerous :)

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    2. Pouring some bourbon on fruitcakes is common down south. I make a beautiful white fruit cake with candied pineapple, cherries and pecans. I usually make it right after Thanksgiving and pour some bourbon over it once or twice a week until Christmas when we cut it.

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  5. Cutting back on the cooking time has worked to make the bread the right level of moist. Though I have never tried, do you toast the nuts you use in this recipe? I have heard this increases a nut's flavor in baked goods. Do you recommend doing this?

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    Replies
    1. I always toast nuts beforehand (especially when using them outright like in salads or on oatmeal), but in baked goods I don't since they are already being cooked. So for this recipe I don't.

      Delete
  6. Does the 2hr time start from when you first put it into the cold oven or after it reaches 300 degrees?
    I'm so looking forward to this recipe - my husband requested a date nut bread some time ago because his mom used to make it - judging from the comments - and the source of the recipe - I am thinking this will be a real treat.
    Thank you for posting!

    ReplyDelete
    Replies
    1. Yes, it starts from a COLD oven time. I wonder if that is why some folks had problems with overcooking?

      Let me know how it goes, I'd love to hear if he likes it.

      Delete
  7. I'm going to make this - sounds (and looks!) delicious. Someone recommended it as an alternative to fruitcake at Christmas. I 'm sure pouring bourbon over it would preserve it longer.

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