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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat the oven to 350 degrees F.
2. Make sure the rack is in the center of the oven.
3. Lightly grease the bottom and sides of a 9-by-5-inch loaf pan with butter, dust with flour, and tap out the excess.
4. Spread the nuts on a baking sheet and place in oven until slightly darkened in color and yummy-smelling, about 8 minutes.
5. Remove the nuts from the oven and allow to them to cool.
6. Transfer the nuts to a cutting board and coarsely chop (I've even pulsed them in the food processor, much easier).
7. Meanwhile, stir together the water, baking soda and dates in a medium bowl.
8. Cover and set aside until the dates have softened, about 20 to 30 minutes.
9. Stir the melted butter and sugar together in a medium bowl.
10. Add the eggs and stir until combined.
11. Stir in the date mixture until well combined.
12. In a separate medium bowl, whisk together the flour, salt, baking powder and nuts.
13. Stir the butter/sugar/egg/date mixture into the flour mixture with a rubber spatula until just moistened.
14. Scrape the batter into the prepared pan and smooth out the surface with the rubber spatula.
15. 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.
16. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
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