DATE-NUT LOAF CAKE

DATE-NUT LOAF CAKE image

Yield 12 2/3" slices

Number Of Ingredients 13

18 Dates: remove seed - chop into small pieces.
4 T. Softened Butter
1 ½ t. Baking Soda (stir into 1 T. Milk)
¾ t. SALT
¾ C. Brown Sugar (2 small hand fulls)
1 C. Very Hot Coffee
1 Large Egg
1 T. Boiled Apple Cider concentrate
½ t. Cinnamon
1 t. Baking Powder
1/4 C. Buttermilk Powder
1¾ C. Unbleached All-Purpose Flour
1 C. Pecans (or Walnuts)

Steps:

Combine dates, butter, baking soda, salt and brown sugar in a bowl. Add hot coffee over date mixture. Stir well. Heat mixture for 3 minutes in the microwave. Cool for 15 minutes. Stir egg in a separate bowl with Boiled Apple Cider. Add to cooled date mixture. Stir in the dry ingredients: cinnamon, baking powder, unbleached All-Purpose flour, buttermilk powder, and coarsely chopped Pecans. Beat on low to blend ingredients. Be careful not to over mix; too much mixing will interfere with leavening. Preheat oven to 350 degrees. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread from 45 to 55 minutes. Loaf is done at 180 to 200 degrees measured one inch from edge with an instant read thermometer. After 10 minutes gently turn the bread out of the pan onto a rack to cool. Cool completely. Continue cooling in the refrigerator. Do not seal or slice before fully cooled. Slice into 12 slices and spread with cream cheese if desired.