Here’s a recipe that was tucked away in an old recipe box that was clipped from a newspaper, date unknown. The introduction states that this family recipe was used regularly during WWII, so it’s an oldie. Recipe is typed below along with a scanned copy.
This Date Loaf has been a favorite in the Duncan family for years and was used frequently during World War II. “The keeping qualities of this loaf are excellent,” writes Mrs. Duncan. “In fact, it is better when baked 4 to 6 weeks ahead of the holidays as it seems to ripen with age. This loaf packs well as it is firm and chock full of goodies. It doesn’t crumble easily. For home use, the loaf can be stored in a cool dry place in a metal can until used.”
Here’s her recipe for Date Loaf:
1 pound pitted dates
1 pound English walnuts
1 cup flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
4 egg yolks, beaten
4 egg whites, beaten
1 teaspoon vanilla
2 teaspoons brandy, wine or fruit juice
Shell and chop walnuts, chop dates and combine with flour. Beat egg yolks, add sugar, salt and baking powder. Add date mixture and nuts. Beat egg whites until stiff. Add to date mixture. Add vanilla and fruit juice or wine and blend. Bake in floured, greased small loaf pans in slow oven at 300 to 325 degrees for 1 1/2 to 2 hours (until nicely browned.) Makes 2 small loafs. Top of loaf may be decorated with walnut halves, candied cherries and pineapple pieces before baking.