• 3 cups chopped dates
• 2 ¼ cups orange juice (fresh or bottled)
• 1 ½ cups unsalted butter, softened
• 2 cups packed brown sugar
• 6 large eggs
• 3 tbsp orange zest
• 4 ½ cups all-purpose flour
• 3 tsp baking powder
• 1 ½ tsp baking soda
• ¾ tsp salt
• 1 ½ cups chopped almonds (toasted, optional)

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Instructions

1️⃣ Preheat the oven: Set your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.

2️⃣ Soften the dates: In a saucepan, mix chopped dates with orange juice. Simmer gently over medium heat for 3–4 minutes, until the dates become soft. Remove from heat and let cool.

3️⃣ Cream the butter and sugar: Using a large bowl, beat together the softened butter and brown sugar until the mixture becomes fluffy and pale.

4️⃣ Incorporate eggs and zest: Add eggs one by one, mixing well after each addition, then stir in the orange zest.

5️⃣ Mix dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.

6️⃣ Combine the batter: Gradually add the dry ingredients to the butter mixture, alternating with the cooled date-orange mixture. Stir until just combined.

7️⃣ Add almonds: Gently fold in the chopped toasted almonds.

8️⃣ Bake: Pour the batter into your prepared pan, smooth the surface, and bake for 50–60 minutes. The loaf is done when a toothpick inserted in the center comes out clean.

9️⃣ Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For best texture: Avoid overmixing; combine ingredients just until blended to keep the crumb light.
• Extra almond flavor: Sprinkle almond slivers on top before baking for a beautiful look.
• Flavor variation: A drop of almond extract adds even more aroma.
• Storage tips: The loaf stays moist for days—store in an airtight container at room temperature or refrigerate.
• Freezer option: Wrap tightly and freeze for up to 2 months.