Growing up Food for the Gods is of my favorite Filipino treat. This is one simple and easy to make dessert that doesn’t last in our household. This Food for the Gods recipe is straightforward and easy to follow.
Years ago, my father was always gifted with huge chunks of dates coming from Saudi Arabia which is the second largest producer of dates. I remember vividly it measured 24 inches by 12 inches by 2 inches thick and it was fully packed. The dates were pitted and were not individually loose in the box. It was heavy and a knife was needed to cut a piece. If you love dates these were very good.
My mom and her close friend always made Food for the Gods when we have dates. Oh, it was divine. I don’t know if this treat is a bonafide Filipino dessert or was adapted from another country. Dates is not abundant in the Philippines so I wonder if this treat originated in the Philippines.
When my mom had her catering business instead of making Food for the Gods she ordered it from a bakeshop in Greenhills. This bakeshop had luscious desserts. Most of the cakes and desserts were ordered from different bakeshops. Me and my sibling were both lucky to have access to a variety of desserts. In fact, every day we were gifted an assortment of desserts from Fountain Bleu. A well-known bakeshop and baking school in Manila.
My brother and the owner’s son went to the same school. Every afternoon the boy’s nanny and driver were at our house. The nanny was copying all of my brother’s school notes. She brought us every day a box of different desserts. The funny thing was my mom had to picked up my brother at school almost daily because he never made it when the bus left the school. He threw in his backpack in the school bus and left to play. So the only thing that went home with the school bus was his backpack. So it worked out for the nanny.
Now that we are older we still have a sweet tooth. I try to limit desserts in our household but when I make Food for the Gods during the holidays it is always a hit.
How to Make Food for the Gods Recipe
If you have access to jumbo Medjool dates it is the best dates to use for this dessert. Medjool dates is one of the finest variety of dates due to its superior quality and rich flavor. These dates are large, plump and moist. Just like any fruit, dates are packed with important nutrients such as fiber, sugar, magnesium, potassium and carbohydrates. I get it at Sprouts or Whole Foods. We love dates and we usually have it after a meal or as a snack. So when I plan to make Food for the Gods I hide it. Both dates and walnuts are chopped before incorporating with the batter.
I am using my mom’s recipe that I tweaked a little bit. I reduced the sugar since I added more dates which are rich in natural sugar. The dates natural sugar is way healthier than the processed granulated white sugar.
Food for the Gods is usually wrapped in transparent cellophane. It is a great give away especially during Christmas.
- 3/4 cup granulated sugar white
- 1/2 cup brown sugar
- 1 cup butter 2 sticks soften
- 1 cup all-purpose flour sifted
- 2 pieces whole eggs
- 1/2 teaspoon baking soda sifted
- 1/2 teaspoon baking powder sifted
- 1/2 teaspoon salt sifted
- 1 1/2 cup medjool dates chopped
- 1/2 cup walnuts chopped
- ½ teaspoon vanilla
Sift flour, salt, baking soda and baking powder. Set aside.
Using a mixer, cream butter and gradually add the white and brown sugar. Mix until fluffy.
Add eggs and beat until well blended.
Gradually add the flour mixture. Mix until blended.
Stir-in dates and walnuts. Once completely mixed grease an 11 in x 7 in baking pan.
Pour batter and bake at 300 degrees F for 30 minutes and at 350 degrees F for 15 minutes. Note: Oven temperature vary so adjust baking time accordingly.
When done let it cool down. Use a spatula to loosen the sides. Cut into 18 pieces or servings. Enjoy!