Prep 40 mins
Cook 1 hr
Originally from the food column in the New York Daily News, I've tweaked this to make it just perfect (at least just perfect for my family). We like this on a lazy Saturday morning with a good shmear of cream cheese. It's like having dessert for breakfast. A big plus about this recipe, you don't need to dirty up a mixer, it works beautifully just stirring up the batter with a heavy wooden spoon.
- 6 tablespoons butter, melted and cooled,plus additional
- butter, for greasing the loaf pan
- 2 cups flour, plus
- additional flour, for dusting the pan
- 1 cup pecans
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 cups pitted dates, chopped coarsely
- 3⁄4 cup packed dark brown sugar
- 2 large eggs
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees F.
- Make sure the rack is in the center of the oven.
- Lightly grease the bottom and sides of a 9-by-5-inch loaf pan with butter, dust with flour, and tap out the excess.
- Spread the nuts on a baking sheet and place in oven until slightly darkened in color and yummy-smelling, about 8 minutes.
- Remove the nuts from the oven and allow to them to cool.
- Transfer the nuts to a cutting board and coarsely chop (I've even pulsed them in the food processor, much easier).
- Meanwhile, stir together the water, baking soda and dates in a medium bowl.
- Cover and set aside until the dates have softened, about 20 to 30 minutes.
- Stir the melted butter and sugar together in a medium bowl.
- Add the eggs and stir until combined.
- Stir in the date mixture until well combined.
- In a separate medium bowl, whisk together the flour, salt, baking powder and nuts.
- Stir the butter/sugar/egg/date mixture into the flour mixture with a rubber spatula until just moistened.
- Scrape the batter into the prepared pan and smooth out the surface with the rubber spatula.
- Bake until dark brown and a skewer (in my house this means a match) inserted in the center of the loaf comes out clean, 55 to 60 minutes, rotating the pan halfway through baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
Outstanding, thanks for posting. I followed the recipe pretty closely, however I changed one thing. I wanted a darker color and a little more depth, so I substituted 1 cup boiling coffee for the 1 cup boiling water. Also, didn't have enough pecans so I used a mixture of pecans and walnuts, toasted, still tasted wonderful. Your were right, you don't need to dirty your electric mixer, a wooden spoon does just fine. Thanks again for posting this recipe that brings back a lot of childhood memories, especially with a shmear of cream cheese. Leslie