Date and Orange Tea Loaf

When we started talking about our theme for Christmas food this year (what? Your family doesn’t theme your holiday dinner? Weird.), we quickly lit on the concept of “spiced,” in part inspired by a gingerbread trifle idea I have for dessert. N., who is not a kitchen maven but does like to be able to contribute, lit up when he heard this concept and said, “I could make a winter spiced beer!” (oops, don’t read this, family; it’s supposed to be a surprise…) My brain immediately went crazy imagining flavor pairings. Weirdly, the first one I came up with was dates and orange, which doesn’t contain any “spice” components at all. We decided that in beer, that might be a little strange, but the combination stuck and simmered.

Dates and orange sounded, upon further reflection, like a duo for a loaf cake, in the vein of banana bread or zucchini bread: not too sweet, equally suitable for breakfast or mid-afternoon. I put my mom on a research mission, imagining such a pairing might show up in one of her old cookbooks. It sounded like a classic, and so right for the approaching winter holidays. The closest she found was an orange and walnut loaf (in, weirdly enough, exactly the cookbook I’d been thinking of when I offered up the assignment), so she sent me the recipe and I started to play.

Walnuts and orange sounded nice, but the recipe Mom sent had an awful lot of orange juice in it, and simply replacing the chopped walnuts with the fruit didn’t seem quite sufficient. Since I was already thinking about thick slices served with tea, I was reminded of my barm brack all studded with dried fruit that had soaked in tea for some time before getting kneaded into the bread itself. That seemed the thing to do here as well. Dates are such sugar bombs, so an hour’s steep in hot tea, with some orange juice as well for good measure, would temper the sweetness and impart some extra moisture just in case.

With that sorted, I replaced some of the granulated sugar with brown sugar, swapped the oil in the recipe for a touch more melted butter, opted for chopped orange peel instead of orange zest for aesthetics and the occasional bitter, marmalade-esque bite, and decided to top the loaf with chopped walnuts and hazelnuts. As a last minute decision and a nod to the original “spiced” concept that planted the idea, I tossed in some cardamom. So, in short, I completely changed the recipe. Oops. It happens.

And I’m glad it did, because despite concerns about quantity – the batter was only enough to fill my loaf pan halfway – and overcooking – it ended up taking about ten minutes longer than I’d expected – this was easily the best baked good I’ve made in a while. The texture is moist and compact but still bouncy, a bit more elastic than a banana bread, and studded with meaty chunks of dates that have plumped and softened during their bath and long bake. The tea flavor is not immediately obvious, but blends pleasantly with the other orange components. I tend not to like chopped nuts inside a loaf like this, but this layer across the top is perfect for a touch of crunch that doesn’t disrupt the even-textured, pleasantly-dense interior. They toast nicely while the loaf bakes (if they seem to be getting a bit dark, cover lightly with a layer of aluminum foil during the last 10-15 minutes of baking), and the nutty flavor adds depth to the rich sweetness of the cake itself.

Originally, I had planned to take this loaf to school with me as a gift for the first twelve or so people to come into the mailroom in the morning. N. has historically not been fond of dates (it’s a texure thing, I think), so he wasn’t feeling too enthused about the outcome and I certainly don’t need to eat the whole thing myself. When, however, I had talked myself down from another full slice to just eating half of the end piece as a second helping, and when I offered N. a few bites on his way through the house and he turned all the way around to receive the rest, I realized there was just no way I could let this loaf leave the premises. Not with the pre-Thanksgiving week I’m about to have. Sorry, work family. Next time, I promise! In the meantime, treat yourself to this one. You won’t be sorry.

Date and Orange Tea Loaf
Makes 1 9x5x3 inch loaf
About 2½ hours (including 1 hour steeping time for the dates)
8 ounces pitted, chopped medjool dates
¾ cup boiling water
1 earl grey tea bag
peel of 1 orange (remove in wide strips with a potato peeler)
¼ cup fresh squeezed orange juice from 1 orange
2 cups all purpose flour
½ cup granulated sugar
¼ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cardamom
1 egg
4 tablespoons melted butter
¼ cup chopped walnuts
¼ cup chopped hazelnuts

 

  • First, brew the tea: pour the hot water over the tea bag in a 2-cup glass measuring cup. Steep for 1-2 minutes. Use the time to remove the orange peel in thick strips with a potato peeler; reserve these for later. Add the orange juice and the chopped dates to the brewed tea. Stir, then let sit for at least an hour.
  • While you wait, use a thin bladed knife to carefully remove the pith from the strips of orange peel. Mince, or slice across into thin threads as in the photo above, whichever you prefer. I found I wanted the threads for more orange presence.
  • When the hour (or however long you decide to let the dates steep) is almost up, preheat the oven to 350F and grease a 9x5x3 inch loaf pan. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cardamom, and reserved orange peel.
  • With a slotted spoon or small strainer with a handle, remove the dates from the tea and orange juice mixture (reserve the liquid! We still need that). Let them drip briefly, then use your fingers to break them up (they will all stick together) and drop them into the dry ingredient mixture. Use a rubber spatula or your hands to mix them in, taking care to separate them as much as possible. Tossing them with the flour can help them stay evenly integrated in the loaf while it bakes, rather than clumping or all sinking to the bottom.
  • Add the egg and the melted butter to the reserved tea and orange juice and whisk to combine. Pour this wet mixture into the dry mixture all at once and fold together with a rubber spatula just until no white streaks of flour remain. At first it will not seem like enough liquid, but suddenly it will all come together into a reasonably thick, muffin-like batter.
  • Pour and scrape the mixture into the prepared loaf tin. Sprinkle the chopped walnuts and hazelnuts in an even layer over the top, then bake for 50-60 minutes, or until a toothpick inserted near the center of the cake comes out with only a few moist crumbs (don’t put the toothpick through the central crack in the top; this will give you a falsely undercooked reading. Aim for about a half inch off). If the nuts look like they are getting too dark, place a sheet of aluminum foil over the top during the last 10-15 minutes of baking.
  • Cool at least 30 minutes before turning out of the pan, then another 30 minutes before slicing. I know it’s a long time to wait, but trust me. The loaf needs a little time to establish structural integrity. Serve warm, or cool, if you can make it that long, perhaps with a cup of tea.

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