Date Pound Cake

(by Maram Taibah)

(A note about the dates: Try to visit a Middle Eastern market and ask for Saudi Arabian dates, specifically “Khalas” dates. They are red-brown in color, tend to be as soft as dough and stick to your fingers.)

1 c. butter, at room temperature

1 1/2 c. sugar

5 eggs

1 t. vanilla

2 c. flour

4 t. baking powder

1 t. salt

1 c. or more dates, pitted and chopped

Preheat oven to 365 F.

In a mixer, beat the butter until smooth.

Beat in the sugar.

Add the eggs, one at a time.

Add vanilla.

Combine flour, baking powder, and salt.

With the mixer on low speed, add flour to egg mixture, a little at a time, until you have a smooth batter.

Stir in dates with a wooden spoon.

Pour into a greased loaf or tube pan, sprinkled with brown sugar.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

(Read A Feminine Thing, the story that accompanies this recipe.)

Recent Posts

See All

(by Kasturi Rout) Panipuri is a popular street-food snack—a deep-fried flatbread with a savory filling. For puri (flatbread): 1 c. semolina 1 T. all-purpose flour pinch of salt club soda vegetable oil

(by Elizabeth Aaron) 5 medium potatoes 1 small onion 1 large egg, beaten 2 T. flour salt, to taste 1 T. vegetable oil Preheat oven to 325 F. Grate potatoes and onions together. Add egg, flour, and sal

(by Kresha Richman Warnock) 2 oz. unsweetened chocolate 1/3 c. butter 1/2 c. boiling water 1 c. sugar 1 c. unsifted flour 3/4 t. baking soda pinch of salt 1/2 c. sour milk or buttermilk 1 egg 1 t. van