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Lodge Bread's date nut slices

Time 1 hour 20 minutes
Yields Makes 12 to 16 slices
Lodge Bread’s date nut slices
(Kirk McKoy / Los Angeles Times)
1

Heat the oven to 375 degrees. Grease a 13- by 9-inch baking pan and line with parchment. Grease the parchment and set aside.

2

In a large bowl, whisk together the flours, baking powder and soda, and salt. In a separate bowl, rub the orange zest into the granulated sugar.

3

In the bowl of a stand mixer using the paddle attachment, cream both sugars and the butter until light and airy, 3 to 5 minutes. Beat in the eggs, one at a time, until fully incorporated, scraping down the sides after each addition. Beat in the vanilla.

4

Add the dry ingredients in 2 additions, scraping down the sides, and mixing until completely combined. Stir in the dates and nuts.

5

Spoon the batter into the pan, spreading it evenly. Bake until set in the middle, about 1 hour, rotating halfway through for even baking. Cool before slicing.

Adapted from a recipe provided by Lodge Bakery in Culver City; the recipe was inspired by a family recipe from former Lodge pastry chef Jacqui de Borja.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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