The comments ranged from “Oh my gosh!” to “This is just like my Mother used to make it”,

the highest complement, indeed.

This cake is easy peasy to make.

You can mix up all the ingredients

in one bowl!

You know how I love one bowl cakes!

You won’t even need a mixer, just a big bowl and a wooden spoon.

Although, yes,  you can use a mixer with the paddle attachment.

Add a slab of butter and  you’ve got the best Date Nut Cake ever!

Date Nute Cake

8 Tablespoons soft unsalted butter

1 1/3 cups flour

1 cup pitted dates

1 cup light or dark raisins

1 teaspoon baking soda

1 cup boiling water

1 teaspoon Pipka’s Vanila Extract

1 cup sugar

1/4 teaspoon salt

1/2 heaping teaspoon instant espresso powder

1 large egg

1 2/3 cup pecan halves

Preheat oven to 350 F. Butter and line a 9×5″ loaf pan with parchment paper allowing the sides to hang over the edge of the pan, then butter the paper.

Cut the dates into thirds. Place in a bowl with the raisins. Dissolve the baking soda in a cup of boiling water. Pour over the raisins and dates. Let sit.

Cream the butter. Add vanilla, sugar, salt and espresso powder and mix well. Beat in the egg. Add the flour and mix until just combined. The batter will be thick.

Stir in some of the liquid from the date mixture, stir, then add the rest of the liquid and dates and raisins. Stir in the nuts.

Pour the batter into the prepared pan. Bake for 1 hour, test with a tooth pick and bake a few minutes longer if needed.

Let cool on a wire rack for 15 minutes, then lift out of the pan with the parchement paper and let cool completely.

Serve chunky slices plain or with slabs of butter. I like to refrigerate the cake so the flavors meld and  it’s easy to cut slices.