Aunt Jenny's Date Nut Cake
By Donna Soares, Ciao Italia’s Senior Culinary Supervisor.
When Mary Ann asked me for a favorite recipe, of course this one came to mind immediately. I make this date and nut loaf anytime of the year but especially at the time of holidays. The recipe card is kept in my kitchen drawer, not my computer, because reading Aunt Jennie’s original handwritten recipe takes me back to a time many years ago when she first gave me this recipe.
It is very special to me and brings to mind memories of family time and cooking with my grandmother and aunts. Simple ingredients and easy to make; I hope you will try this one-bowl recipe. It’s one of my family favorites.
- 16 Oneoz.package of dates, pitted, and chopped in small pieces
- 1- 1/2 cups boiling water
- 2 tablespoons butter
- 1 cup sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup walnuts, chopped
- Mix together first three ingredients in a heat safe bowl or pan and allow to soak for 20minutes covered
- Then add remaining ingredients.
- Fill to three quarters full one 5 X 9 inch loaf pan. There will be extra batter to make a loaf in a smaller pan.(May also be made in mini loaf pans, or double the recipe and it will make three 5 X 9 inch loaves ).
- Bake for one hour at 350 °F. Touch the top of the loaf to test for doneness. When firm to the touch, insert a toothpick into the center of the top of the loaf. If it comes out clean, then it is done.
- Serve alone, with a meal, or with cream cheese for a breakfast treat with coffee or tea.