It's my blog. I can do anything I want with it. (Recipe)

No political science today.  Just food.  Well, just cake.  Whether or not that counts as food is debatable. Southern California's Van De Kamp's Bakery is long gone, but I seem to not be the only one who remembers their date nut bread fondly. I post this as a public service for any other SoCal folks who want to once again taste that rich, dense (but not heavy), deep flavor.

I prefer to use 100% whole wheat flour,* so I adapted the version that I found here: http://www.waynesthisandthat.com/cook.htm .  I showed my changes in red.  Otherwise, it's a cut and paste job.  (In other words, if this were turned in for an assignment, it would be a case of plagiarism.)

Like Van De Kamp's date nut bread: 100% Whole wheat version
Adapted from http://www.waynesthisandthat.com/cook.htm by Renée Marlin-Bennett
(My changes are in red.)

Recipe For One Loaf:
4 oz.  6 oz. moist, fresh, pitted dates cut into small pieces 
1 cup water
1 scant cup packed golden brown sugar
4 tbsp melted butter A little more than ¼ c unsalted butter -- measure and then melt it.
1 extra large egg 2 large eggs
1/2 tsp salt
1 tsp real vanilla extract
1 heaping tablespoon sour cream

1 teaspoon molasses [edited!]

1/2 cup walnut pieces (Remove any dark pieces. They can taste bitter.)

1 & 1/3 cup unbleached flour 1 cup stone ground whole wheat flour plus 1/3 c whole wheat pastry flour
1/2 tsp baking powder

Combine the dates and water in a blender and puree until smooth. Pour into a large mixing bowl and add the salt, vanilla, brown sugar, egg and butter and sour cream. Beat with a mixer on low until smooth. Mix in the walnut pieces. Combine the flour and baking powder in a separate bowl then stir this into the wet mixture. Only mix until the batter is smooth. Pour into a greased, 8 x 4 9 x 5 inch glass metal bread pan with a piece of parchment paper covering the bottom and bake for 60 - 70 approximately 50 minutes in a 325 degree (F) oven. (Start checking after 45 minutes.)  A toothpick should come out clean when inserted into the middle of the loaf. Remove from the oven and cover immediately with aluminum foil tented so it doesn't touch the top of the loaf. Remove from pan and Cool on a wire rack for one hour before slicing. This bread is great slathered in butter while still warm or with cream cheese when ever.
Suggestion that makes sense if you're using a glass bread pan:  If the edges and especially the corners of breads baked in your loaf pans tend to over-brown, try covering the pan with aluminum foil and cutting out large windows in the centers of the bottom and four sides. The remaining foil covers the edges and corners, slowing the baking of these areas so they don't burn before the rest of the bread is done.

 *Yeah, I get that even with whole wheat flour this is NOT health food.  I had one slice.  I sent the rest home with one of the guests.  But oh!  That one slice was Good!!