Makes 9 to 12 servings
Spiced Breakfast Date Cake

3/4 c. Sun-Maid California Chopped Dates
1/2 c. brown sugar, packed
1-1/2 t. cinnamon, divided
1/4 t. nutmeg
1/2 c. chopped walnuts (optional)

2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1 c. sugar
1/2 c. butter, softened
2 eggs
1 c. buttermilk

Preheat oven to 350 degrees F. In a small bowl, combine dates, brown sugar, 1/2 teaspoon cinnamon, nutmeg and walnuts, if using. Set aside. Combine flour, remaining cinnamon, baking soda and salt in a separate bowl. Set aside. In a large bowl, beat together sugar and butter until fluffy with an electric mixer on medium speed. Beat in eggs until light and creamy. Add flour mixture alternately with buttermilk, mixing just until combined. Spread half of batter in a greased 9"x9" baking pan; sprinkle with half of date mixture. Spread remaining batter over top; sprinkle with remaining date mixture. Bake for 40 to 50 minutes, until golden and a toothpick inserted in center tests clean. Cut into squares; serve warm or cooled.



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