This was our lineup for Thanksgiving. Date Torte is the first item on the right.
It’s no secret that His Blogness has a sweet tooth. Thankfully, the many miles we ski tour in the backcountry allows us to indulge guilt free. Recently I found a faded piece of paper hidden away in a scrap book. On it was a recipe for one of my childhood favorites, Date Torte. It’s the perfect blend of goodness, just right for carbo loading before, during or after a jaunt in the wilderness.
Date Torte
1 pound dates
1/2 tablespoon baking soda
1 cup sugar
Butter the size of an egg
1 egg
1 teaspoon vanilla
1.5 cups of flour
1 teaspoon baking powder
1 cup of walnuts chopped in big pieces
Preheat oven to 350 degrees. Lightly grease and flour a 9″ x 5″ loaf pan.
Quarter each date. Sprinkle soda over dates. Pour 1 cup boiling water over date/soda mixture. Let stand until cool and thick.
In a separate bowl, cream butter and sugar. Add egg. Alternate four and date mixture. Add nuts. Pour into loaf pan. Bake 45 minutes. Serve with a large dollop of whip cream.
WildSnow week in review — November 30, to December 4, 2015:
WildSnow Cyber Monday — ski instead of shop
Comparing the old with the new — Dynafit TLT6 boot
The boys aced it and here are their tips for ski touring in New Zealand
How many holes can you drill in a ski?
Premium shells for backcountry touring — Arcteryx Stinger Bib and Rush Jacket
