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)

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


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.


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.


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


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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