Instructions: Adjust rack to center of oven. Preheat oven to 350 F. Line a shallow 9 x 13-inch pan with one piece of aluminum foil long enough to cover bottom and sides. Press the foil with a pot holder or small towel to mold it into place without tearing it. Brush the bottom and sides with very soft or melted butter. Set aside. Sift together flour, baking powder, and salt. Set aside. In large bowl of electric mixer beat the melted butter and sugar.

Add the eggs and beat for a minute. On lowest speed add the sifted dry ingredients, beating only until incorporated. Mix in the dates and nuts.

Spread this thick batter as smoothly as possible in the prepared pan, pressing it into place with the back of a large spoon. Bake 35 minutes or until the top is a light golden brown. Remove from oven. Let cool in cake pan on a rack for about 10 minutes. Place a cookie sheet over the top.

Invert. Remove pan and foil. Cover with another cookie sheet or a rack and invert again to cool completely. Transfer to a cutting board. Use a ruler and toothpicks to mark even pieces. Cut with a long, thin, very sharp or finely serrated knife into 24 bars. Strain confectioners sugar generously over the tops.

Note: To make this without a mixer, melt the butter in a 2 1/2- to 3- quart saucepan, remove from heat, and stir in the sugar. Beat the eggs and stir them in. Then add the sifted, dry ingredients and mix until smooth.

With a heavy, wooden spoon or spatula, mix in the dates and then the nuts.

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