While waiting for the cream cheese and butter to come to room temperature, I made 6-1/2 pints Blackberry-Lime Freezer jam. That’s how easy this Date Nut Loaf was-I could actually do two things at once! The loaf baked up very nicely with a that wonderful “cake baking in the oven” aroma. I had to cut into it after it had cooled a bit, but like Dorie said, the cake is better the day after when the flavors have mingled. I’m waiting for the toast slathered with cream cheese after about three days hanging around on my counter if the loaf lasts that long. Thanks to Mary of PopsiclesandSandyFeet for choosing this delicious cake for TWD.
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