Orange Date Nut Bread 

8 ounces pitted dates, cut into small pieces 
1/2 cup chopped pecans 
1 orange, zested 
2 tablespoons plus 2 cups cake flour (not self-rising) 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
1/4 cup butter (1/2 stick), softened 
1 cup sugar 
1 egg 
1 cup orange juice 
Equipment: 3 empty (14-ounce) cans (like leftover bean cans), open on one end, and greased and floured 


Preheat the oven to 350 degrees F. 
In a small bowl mix together the dates, pecans, and orange zest; then toss with 2 tablespoons of flour to coat. 

In another bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, and salt. 

In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add the sugar and 
continue to mix; then add the egg and mix until incorporated. Working in 3 batches, alternately add the 
flour mixture and orange juice, mixing well after each 
addition. Stir in the flour-coated nut mixture. 

Spoon the batter into the cans, filling them 3/4 full. Transfer the cans to a sheet pan and bake until puffed, 
golden brown, and firm, about 50 minutes. Let the bread cool in the cans for 5 minutes before unmolding, 
or let them cool completely in the cans and wrap as a gift.