Date Nut Cake - My Christmas Tradition

One of the good things about having your own blog is that you can decide what goes into it. I like to use it as sort of a giant notepad sometimes.

This time I'm going to part with a closely guarded secret recipe for my momma's Date Nut Cake. She always made one or more at Christmas time and it's my favorite holiday cake. It brings back only good memories for me.

I learned how to make the cake like my momma used to by trial and error and this is the delicious result:

1 package dates, I like them already chopped
1 cup raisins, you probably don't have to add this if you don't like them, but then don't complain to me if the cake doesn't taste like mine!
1 c brown sugar
1/2 c Crisco (I'm Southern so it's GOT to be Crisco shortening)
2 c flour
2 eggs
1 c pecans (Again don't add them if you don't want to, but it's not going to be like mine!)
1 tsp soda
1 tsp salt
1/2 tsp cinnamon (For some reason you HAVE TO have this ingredient)

I think it's better to use a stand mixer, but if you don't have one, I guess you can beat the livin' poop out of it by hand.

First you put the dates and the raisins in a bowl and sprinkle the tsp of soda over them and then add 2 cups of boiling water. Let this mixture cool before continuing.

Preheat over to 350 degrees
Grease and flour a 13x9 pan or if you want it to be like my momma's, use a large Pyrex oblong

In a small bowl, mix together flour, salt and cinnamon
In a large bowl beat sugar and shortening until well blended, adding eggs one at a time. Start adding flour mixture by large spoonfuls and equal amounts of the date mixture until both are combined and mixed well. Add the nuts and blend in. I like to use coarsely chopped pecans, as one of the comfort part of this recipe is the way pecans taste when they are cooked! I reckon you could use walnuts too, but, again, being Southern it's pecans for me always.

Pour into the pan and bake until done. If you need a hint, it's approximately 45-50 minutes in the metal pan or 40-45 in the Pyrex. It's important that you cook it until it's really, really well done or it's kinda strange in the middle....not bad, just not normal. The one I made before Christmas was not done quite enough even though I'd poked a toothpick in the middle and it came out clean. I should of let it cook a few more minutes. You're the best judge of how long though because you know your own oven and such.

If you want to get fancy you could cool that puppy down and put some powdered sugar on it or do something with whipped cream, etc. Me, I like to cut it into nice size pieces and store it in an air tight container. After a day or so you'll most likely want to keep it in the refrigerator just in case as it's not loaded with preservatives like store bought stuff!

I've got one cooking in the oven even as I type and I'm so looking forward to enjoying it one more time before my Christmas kitchen is officially closed for the season!

Usimaki Potato Salad - Yum-eeeee!

Usimaki Potato Salad

8 pounds potatoes (I like baking potatoes as I think they are easier to peel when hot)

5-6 hard boiled eggs (I’ve been known to use 8 as I like boiled eggs with potatoes)

1 pint jar of Vlasic Kosher Dill pickle spears (no substitutions or it won’t taste as good!)

1 quart of real mayonnaise

1 large onion, chopped fine

Some celery, chopped fine (this is the part where you can add your favorite crunchies if you like, but in my opinion, less is more than enough)

¼ cup prepared mustard (can cut this down if you don’t like mustard, but the amount of mayo used will more than mask the taste of the mustard!)

Dried parsley flakes (optional)

Salt, pepper and paprika


Cook potatoes until tender but still hold their shape. NOTHING is worse than undercooked potatoes in potato salad! Unless it’s mushy over cooked potatoes! Hard boil eggs and peel (OLD eggs work best for easy peeling!). Chop peeled potatoes. Chop onions finely, then ALL of the pickles, celery, and egg whites. Add some dried parsley flakes if you’ve got them and like the way they green up the mixture. Mix all together and put in refrigerator. My sister-in-law adds chopped bell peppers for added color. The “secret” ingredient of this salad is the pickles and the mayo, the rest is just window dressing, knock yourself out, but try it once the way it’s written above and THEN get creative!

Chop and mashed egg yolks then add mustard, salt and pepper and some paprika. Cut potatoes up in bowl large enough to be able to mix with enthusiasm. Mix together refrigerator mixture and egg yolks and then add all to potatoes. Use the entire quart of mayo (don’t even think about your arteries at this point!) and mix well. Adding more salt and pepper as needed. Sprinkle paprika over the top and return covered to refrigerator until chilled. You can, of course, make this the day before as it only gets better with time, just remix and re-season with paprika.



This recipe is handed down from my eldest daughter’s mother-in-law and it’s simple, but delicious. The mom-in-law is Vel Usimaki, hence the name of this salad. I had to send a recipe out in email as part of a swap and since I went to all THAT trouble I thought I'd also share with you. It sure made me hungry just to type it all out!