How to Make Old Fashioned Date Logs

Date-and-Nut "Yule" Logs Are a Timeless Christmas Tradition

Aug 17, 2009 Francine Morrissette

Date logs, a sweet and chewy holiday confection, hit their heyday in the 1960's. They've recently made a comeback as a retro chic Christmas treat.

Date logs are a nostalgic Christmas sweet. Part decoration (they look like little Yule logs) and part comfort food, delicious date logs will never go out of style. Making the date logs is fairly simple, and kids can help out by squishing the date logs and rolling them in the powdered sugar.

Necessary Equipment for Making Date Logs:

  • large mixing bowl
  • small mixing bowl
  • mixing spoon
  • measuring cups and spoons
  • pie plate or dinner plate
  • 11" X 7" glas baking pan
  • cookie sheets
  • cooking spray
  • large knife
  • parchment paper

Date Log Ingredients:

  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dates, pitted and chopped
  • 1 cup walnuts, finely chopped
  • 3 large eggs, well beaten
  • 1 cup powdered sugar (confectioner's sugar, or 10-X sugar) spread out on a dinner or pie plate

Steps to Make Date Logs:

  1. Preheat the oven to 325 degrees Farenheit
  2. Prepare the pan: cut two pieces of parchment paper to cover bottom and sides of 11" X 7" pan (one will go in lengthwise, and one will go in widthwise). Spray cooking spray into the pan, then place the parchment paper in the pan, then spray the parchment paper itself.
  3. In a large mixing bowl, stir together flour, granulated sugar, baking powder and salt.
  4. Stir in dates, then the walnuts.
  5. In a small mixing bowl, beat 3 eggs until they're completely beaten (all one color). Add the eggs to the dry mixture and mix well with a rubber spatula or mixing spoon. Do NOT use an electric mixer at this point, as it will toughen the dough.
  6. Pour the batter into the 11" X 7" pan. Carefully smooth the dough, spreading it to the edges of the pan.
  7. Bake 30-35 minutes or until the "cake" is dry to the touch, golden brown, and an inserted toothpick comes out clean.
  8. Cool completely. When cool, lift the paper to remove the baked dough from pan. Invert (flip upside down) onto a cutting board.
  9. Peel off the parchment paper. Trim the edges of the "cake" and reserve them to be used as "bark."
  10. Cut the "cake" lengthwise into three strips. Then, cut crosswise to form "logs" which are 1/2" wide by 2" long. Using your fingers, pick up each piece and squash the square sides into a rounded "log" shape then roll the "log" in powdered sugar.
  11. Sprinkle the reserved "bark" piees with powdered sugar, too.

Storing Date Logs:

Store date logs between layers of parchment paper in an airtight container at room temperature for up to 5 days, or store in freezer.

Source: Adapted from the original recipe found in the Farm Journal Christmas Book (1970)

The copyright of the article How to Make Old Fashioned Date Logs in Recipes is owned by Francine Morrissette. Permission to republish How to Make Old Fashioned Date Logs in print or online must be granted by the author in writing.
Old Fashioned Date Logs, Peny Wise Old Fashioned Date Logs
   
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