|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Baking soda||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Pitted dates||1 Pound, chopped|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Heavy cream||1 Cup (16 tbs), whipped|
Preheat oven to 350°.
Line the bottom of a 9x5x3-inch loaf pan with waxed paper.
Sift flour, baking powder and salt together.
In mixing bowl, cream butter or margarine with brown sugar until light and fluffy.
Add beaten eggs.
Dissolve soda in milk and add with vanilla to creamed mixture.
Add chopped dates and nuts to flour mixture.
Stir into creamed mixture.
Turn batter into prepared pan; bake 50-60 minutes or until done.
Cool in pan 5 minutes.
Remove from pan and cool thoroughly on rack.
When cake is cool, turn out onto serving plate.
Slice with electric knife.