*  Exported from  MasterCook  *

                            Date-Nut Tea Loaf

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts
                Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Unsifted all-purpose flour
   1      teaspoon      Baking powder
     1/2  teaspoon      Baking soda
     1/4  teaspoon      Salt
   1      teaspoon      Ground cinnamon
     1/2  teaspoon      Freshly grated nutmeg
     1/4  teaspoon      Ground allspice
   2      cups          Chopped pitted dates
   8      tablespoons   Unsalted butter -- softened
     1/2  cup           Light brown sugar
   2                    Extra-large eggs
   1 1/2  teaspoons     Vanilla extract
     1/3  cup           Buttermilk
     3/4  cup           Chopped walnuts or pecans

Preheat the oven to 350F.  Butter and flour a 9x5x3-inch loaf pan.

 Sift together the all-purpose flour, baking powder, baking soda, salt, .
cinnamon, nutmeg and allspice.  Place the dates in a bowl, 
sprinkle them with 1 tablespoon of the sifted mixture and mix,
 coating the dates as evenly as possible. 
 (The dates, if they are very soft, will clump together--
just stir the flour in and around, separating the nuggets as you go.) 
 Cream the butter in the large bowl of an electric mixer on moderate 
speed for 3 minutes. 
 Add the sugar and beat on moderately high speed for 2 minutes. 
 Beat in the eggs, one at a time, blending well after each addition. 
 Beat in the vanilla extract.  On low speed, add half of the sifted ingredients,
 the buttermilk, then the balance of the sifted ingredients,
 mixing until the particles of flour are absorbed.
 Stir in the dates and walnuts or pecans.

 Pour and scrape the batter into the prepared pan. 
 Bake the cake for 1 hour, or until a wooden pick inserted into the cake 
emerges clean and dry.
The baked cake will pull away slightly from the sides of the pan.

 Cool the cake in the pan on a rack for 4 to 5 minutes,
 invert onto another rack and turn rightside up.  Cool completely. 
 Store in an airtight container.



                   - - - - - - - - - - - - - - - - - -