Delicious Date Cake

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This recipe is from a favorite cookbook I received as a gift in 1982 – Seasoned with Sunshine, a collection of recipes from Florida.  This is a thin, delicious, moist cake that is easy to make.  It makes a nice luncheon or supper dessert.

DELICIOUS DATE CAKE

  • ½ cup dates, chopped
  • 1/2 tsp. soda
  • 1/2 cup boiling water
  • ¼ cup butter, softened
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup all-purpose flour
  • 1/8 tsp salt

Preheat oven @ 350 degrees F.  Grease an 8×8 inch pan.

In a small bowl, mix dates, soda and boiling water; set aside to cool.

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By hand or in an electric mixer, cream butter and sugar, add egg.  Sift flour and salt together and add to creamed mixture.  Blend in cooled date mixture with liquid.  Pour into well-greased 8×8 pan.  Sprinkle on Pecan Topping* ingredients, beginning with brown sugar, then pecans and then the chocolate chips.
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*Pecan Topping:

  • 1/4 cup light brown sugar
  • 1/4 cup pecans, chopped
  • ½ cup chocolate chips

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Bake @ 350 degrees for 30 minutes.

6 servings.  Delicious plain ….

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… or with ice cream, whipped cream or whipped topping.

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Date-Nut Chicken Potato Salad

This is a salad that is a very satisfying meal – chicken, potatoes, fruit and nuts – all made more delicious by a bleu cheese dressing.  The dates add a very special flavor.  I cook the potatoes early in the morning so they have a chance to cool.  Then, it’s a snap to put together the rest of the salad for lunch.  My daughters and I really enjoy this hearty salad.

DATE-NUT CHICKEN POTATO SALAD

  • 10 small potatoes (red or Yukon gold – 4 cups cooked and quartered)
  • 1 large tart apple, peeled and chopped (1 cup)
  • ½ cup toasted walnuts, chopped
  • ¼ cup dates, chopped
  • 1 cup cooked chicken breast, cubed
  • Several gratings of black pepper
  • 1 cup bleu cheese salad dressing (your favorite bottled dressing)

Place potatoes in a large pan, cover with cold water and cook until tender (25-30 minutes).  Drain and let cool.

Peel potatoes if desired, quarter and place in a large bowl.  Add chopped apple, chopped nuts and cubed chicken.


Add pepper and toss with a large spoon to mix.  Add bleu cheese dressing and mix to coat.


Cover and refrigerate for at least ½ hour.

6 servings 

Cranberry Date Bars

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About 20 years ago, I subscribed to a small newspaper called The Blue Ribbon Gazette, a publication devoted to county and state fair cooking winners.  Sadly, it’s no longer in publication but I got some wonderful recipes while it was around.  One recipe that I include every year for St. Nick and Christmas is the one for  Cranberry Date Bars.  It was the favorite treat for my youngest daughter to take to work to share.

CRANBERRY DATE BARS

  • 6 oz. fresh cranberries (frozen don’t work as well)
  • 1/2 cup chopped dates
  • 1/2 tsp. vanilla
  • 1 cup quick cooking oats
  • 3/4 cup light brown sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup flour
  • 1/2 cup melted butter
  • Glaze:  1/2 cup confectioners’ sugar mixed with fresh orange juice to make a drizzling consistency.

Preheat oven to 350 degrees F

In a small saucepan, combine cranberries and dates, cook covered over very low heat for 10 minutes until the cranberries pop, stirring frequently.  Remove from heat and stir in vanilla.

In a medium bowl, stir together the oats, brown sugar, soda, salt, and flour.  Stir in the butter with a fork.  Put half of the mixture in the bottom of an ungreased 9×9 baking pan.  Spread the cranberry/date filling over the bottom layer.  Sprinkle the remaining oat mixture on top, patting gently.

Bake for approximately 25 minutes until top is golden brown.  Cool in the pan on a wire rack.

While the cake is still warm, drizzle the Glaze over the top and cut into bars. 

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This wreath complete with vintage cookie cutters was made by my oldest daughter and hangs in my kitchen to inspire me while I’m baking cookies.