Orange Date Pecan Tea Bread

This is  more of a bread, not a cake. Some of my other tea breads on this site, especially those done when I first started the site, are more "cake-like" in texture. This is a light, sweet bread that just begs you to slather lots of sweet cream butter all over it. Has a great crust. The flavor is not as intense as many of the others I have made. However, I do plan to develop a dark bread that is darker, and with more intense flavors.

2 ½ cups all-purpose flour

1/2 cup white sugar

½ cup brown sugar

3 teaspoons baking powder

1 teaspoon salt

3 tablespoons salad oil

1 tablespoon Grand Marnier

1 ½ cups half and half

6 whole cardamom pods

1 egg

1 cup chopped pecans

1 cup finely chopped dates

Directions

1.      Line the bottom of a standard sized loaf pan with parchment paper. Grease and flour sides.

2.      In a large bowl, mix the flour, salt, baking powder, and chopped nuts.

3.      In another bowl, place the chopped dates, oil and Grand Marnier liqueur. Set aside

4.      Bring the sugars, cardamom pods, and half and half to a simmer, or just until the sugar is dissolved. Crush the pods against the sides of the saucepan. Remove the pods then pour this warm mixture over the dates and let that site for about 15 minutes, until cool.

5.      Lightly whisk the egg, and add this to the half and half mixture.

6.      Add the wet mixtures to the dry and mix until just combined. Make sure no islands of dry ingredients remain.

7.      Pour batter into the loaf pan, and bake at 350 degrees Fahrenheit for 65-75 minutes or until a tester inserted into the center comes out clean, and the top has a golden brown crust. Remove from oven. Allow to cool and invert bread to cool on a rack.