In the 1950s, Van de Kamp’s was at the forefront of entertaining. The bakery encouraged home cooks to create a sweet appetizer to brighten a party by sandwiching a little cream cheese between thin slices of its Date Nut Loaf.
Serves 6 to 8
4 oz. pitted dates, finely chopped
1 cup water
1 cup packed brown sugar
¼ cup unsalted butter, melted
1 large egg, beaten
½ tsp. salt
1 tsp. pure vanilla extract
½ cup walnut pieces
1⅓ cups all-purpose flour
½ tsp. baking powder
1. Preheat the oven to 325°F.
2. Spray an 8 × 4-inch loaf pan with nonstick spray.
3. Combine the dates and water in a medium saucepan and bring to a boil over medium heat. Remove from heat and use a handheld mixer to purée the mixture.
4. Place the mixture back over low heat and add the brown sugar and butter. Stir until the sugar melts, then remove from heat.
5. Place the egg in a medium bowl and add a small amount of the warm date mixture in a steady stream while stirring to temper the egg. Slowly whisk the tempered egg mixture into the rest of the date mixture, being careful not to let the mixture overheat and scramble the egg. Add the salt, vanilla, and walnut pieces.
6. In a medium bowl, whisk together the flour and baking powder, then fold into the warm date mixture to combine. Mix just until the batter is smooth.
7. Pour the batter into the prepared pan. Place in the oven and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven, cover immediately and tightly with aluminum foil, and let cool for at least 1 hour before slicing. To store, keep wrapped in foil or a plastic bag in the refrigerator for up to 7 days.
A Van de Kamp’s bakery in Glendale, 1925.