1 c. chopped dates
1 c. water
3/4 c. all purpose flour
1/2 c. packed light brown sugar
1/3 c. granulated sugar
1 tbsp. double acting baking powder
1 tsp. salt
1/2 c. butter
2 eggs
1 tsp. vanilla
Pecan icing

Preheat oven to 375 degrees. Grease and flour 9 x 9 pan. In small sauce pan, heat water to boiling, stir in chopped dates, remove from heat and set aside. Measure flour, sugar, baking powder and salt into large bowl. With pastry blender or two knives (used scissor fashion) cut in butter until mixture resembles coarse crumbles. Add date mixture, eggs and vanilla. With spoon stir until mixture is just blended. Pour batter into baking pan. Bake for 30 to 40 minutes until cake pulls from side of pan. Cook cake for 15 minutes in pan, remove from pan and cool on wire rack. Spread with icing. When icing is set, wrap cake and freeze. About 1 hour before serving, thaw unwrapped cake at room temperature. Serves 9. May be made up a month ahead of serving.

PECAN ICING:

6 tbsp. confectioners' sugar
1 tbsp. water
1 tsp. vanilla
1/2 c. chopped pecans (optional)