4 c. pitted dates
2 c. coarsely chopped walnuts
2 c. boiling water
3 c. unsifted all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/4 c. light-brown sugar, firmly packed
1/2 c. butter, softened
2 eggs
1 tsp. vanilla extract

With scissors, cut dates into thirds into medium bowl. Add nuts and boiling water. Let cool to room temperature, about 45 minutes.

Meanwhile, greased four 5 3/4 by 3 1/4 by 2 1/4 inch loaf pans. Sift flour with baking soda and salt; set aside.

Preheat oven to 350 degrees.

In large bowl, with electric mixer at high speed, beat butter with sugar, eggs, and vanilla until ingredients are smooth.

Add cooled date mixture; mix well. Add flour mixture; beat with wooden spoon until well combined. Turn into prepared pans, dividing evenly.

Bake 1 hour, or until cake tester inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack, and let cool completely.

To store: Wrap each loaf in foil, plastic film, or moisture-vapor-proof freezer paper; seal, and label. Place in freezer.