Lodge Bread’s date nut slices

About 1 hour, 20 minutes, plus baking time. Makes 12 to 16 slices.

1 2⁄3 cups (7 ounces) all-purpose flour 1⁄3 cup (1.8 ounces) whole wheat or stone-ground flour

1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon orange zest 1 1 ⁄3 cups (9.9 ounces) granulated sugar Scant 1 cup (7 ounces) brown sugar 1 pound butter, softened 4 eggs 1½ teaspoons vanilla extract 2 cups dates, chopped 1 cup walnuts, coarsely chopped 1 cup pecans, coarsely chopped 1. Heat the oven to 375 degrees. Grease a 13-by 9-inch baking pan and line with parchment. Grease

the parchment and set aside.

2. In a large bowl, whisk together the flours, baking powder and soda, and salt. In a separate bowl, rub the orange zest into the granulated sugar.

3. In the bowl of a stand mixer using the paddle attachment, cream both sugars and the butter until light and airy, 3 to 5 minutes. Beat in the eggs, one at a time, until fully incorporated, scraping down the sides after each addition. Beat in the vanilla.

4. Add the dry ingredients in 2 additions, scraping down the sides, and mixing until completely combined. Stir in the dates and nuts.

5. Spoon the batter into the pan, spreading it evenly. Bake until set in the middle, about 1 hour, rotating halfway through for even baking. Cool before slicing. Note: Adapted from a recipe by Lodge Bread in Culver City.