Date And Walnut Loaf

¾ pound pitted dates
1 ½ teaspoons baking soda
1 ½ cups boiling water
1 ½ cups, plus 3 tablespoons, flour
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 tablespoons butter, at room temperature, plus butter for greasing a pan
1 ¼ cups sugar
2 small eggs, lightly beaten
1 teaspoon pure vanilla extract
1 ½ cups coarsely chopped or broken walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)

Nutritional Information
- Nutritional analysis per serving (6 servings)
  693 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 14 grams polyunsaturated fat; 115 grams carbohydrates; 6 grams dietary fiber; 80 grams sugars; 10 grams protein; 57 milligrams cholesterol; 337 milligrams sodium

One loaf

Preheat the oven to 350 degrees.
If the dates are not already chopped, chop them coarsely. There should be about two and one-half cups. Put the dates in a mixing bowl.
Combine the baking soda and boiling water. Blend. Pour the hot mixture over the dates.
Sift together the flour and spices and set aside.
Put the two tablespoons of butter and the sugar in the bowl of an electric mixer and blend. Beat in the eggs and vanilla.
Start beating on low speed while alternately adding the flour mixture and dates with their liquid. Add the walnuts and blend well.
Butter the inside of a standard size loaf pan measuring 9 by 5 by 2 3/4 inches. Pour in the batter and place in the oven. Bake about one hour and 10 minutes or until a straw or thin wooden skewer inserted in the center comes out clean.

To toast the walnuts, preheat the oven to 350 degrees. Scatter the nuts over a baking sheet and bake until they are crisp and lightly brown, about 10 minutes.

1 hour 30 minutes