Author Notes
Happy to spend a few more days with my Italian-American grandfather before he passed, I took a chance to rifle through his and my late Nana's recipe boxes, stuffed to the brim with hand-written cards, newspaper clippings, and even a weathered spongecake recipe written in Italian. Slowly working my way through these family recipes, I recently tried this hand-written dessert recipe for Monadnoch Bars... and ended up with a cake. Research in online newspaper archives revealed that Nana's recipe is likely adapted from a recipe for "Debbie Stewart's Monadnock Bars" from page 18 of the July 9, 1962 Telegraph (Nashua, NH), in a column called "Country Flavor" by Haydn Pearson. Nana added 1 c flour and subtracted 1/2 t almond flavoring -- so those desiring more bar, less cake, should try that original version. Dates and chocolate are still the stars of Nana's cake adaptation. —lydiaencyclopda
Ingredients
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1 cup
dates, chopped
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1 cup
boiling water
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1 3/4 cups
flour
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1/4 cup
cocoa
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
granulated sugar
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1/2 cup
brown sugar
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1 cup
shortening (I used 2 sticks of butter)
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2
eggs, slightly beaten
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1 teaspoon
vanilla
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1 cup
chocolate bits
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1 cup
chopped nuts (I used pecans)
Directions
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Combine chopped dates and boiling water and let sit until the mixture is cool. Set aside.
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Meanwhile, cream the sugar and shortening until fluffy. Add eggs, one at a time, and vanilla to the creamed sugar and blend well. In a separate bowl, sift the flour, cocoa, baking soda, and salt.
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Pour the watery date mixture into the creamed sugar and mix well. Slowly add the mixed dry ingredients. Combine well.
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Pour batter into a 15 x 10" greased baking pan (breaking the batter up between two differently-sized pans will also work, just monitor the cooking time for each). Sprinkle the chopped chocolate and nuts on top.
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Bake in a 350° oven for 25-30 minutes. Remove and let sit before enjoying.
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