SC - Quick inquiry

[Jeff Gedney]

> So the question is does anyone have a _date_ recipe that is period (from
> any region) that uses dates honey or sugar and flour to yield a cakeish
> type dish that can be cut up like 'fine cakes'

Leche lumbard is a possibility, though it uses Wine and takes
Breadcrumbs for thickening. If made correctly, the paste holds
its shape moderately well, and can be picked up and eaten
with the fingers.

Here is the recipe and my redaction, You'll probably want to double 
the recipe:

Original 
Boyle datys in swete wyne; grynd hem. Draw hem with the same wyne as
chargeaunt as ye may do em, yn a pott with sygure. Boyle hit. Put
therto poudur of gynger & canell, a grete dele; stere hit well togedyr.
Yf hit be nowghte styfe ynowght, put thereto hard yolks of eyron or 
gratyd brede; or els thu may boyle brawn and draw hit thorow a 
streynour withour eny lycour. in the boylyng, do hit togedyr. Also thu 
may do with al maner of leche lumbard that thu makyste, and yn lentyn
tyme thu may have of sundez of stockfisch. when hit ys boyled, take out 
of the pott; do hit on a bord. Presse hit togedyr. when hit is colde,
cut hit in brede leches & serve hit forth, a leche or ii in a dysch, 
and power a little clarre aboven. 

My version  (serves 100- 120)
Four Pounds of Pitted dates 
Three cups sugar 
Two to three cups well dried plain white bread crumbs 
Three tablespoons of Cinnamon
One tablespoon of Ginger Powder 
Ginger powder to garnish
More white bread crumbs
Red Wine (I used Almaden)

Put dates in pot and add enough wine to cover them plus one inch. Boil
it for about twenty minutes (the skins should come off the dates.)
Sieve out the dates, reserving the wine. 
Grind the dates in a processor until smooth, adding only enough 
reserved wine to enable processing. The dates should be a thick smooth 
paste like cooked oatmeal, and hold the shape of a spoon wen drawn 
through. It should not be runny.
Put the paste into a pot, add sugar, spices, and, a scant cup of wine, 
(less if the paste is thin or runny) and heat, slowly, stirring until 
spices and sugar dissolves, and the mixture is heated through. 
(careful, it is a thick Paste and will burn quickly!). Stir in the 
bread crumbs, and take off heat, let it cool to a handling temperature.
Strew breadcrumbs on a sheet of plastic wrap, and plop a generous 
amount of the mixture on the crumbs. Roll up into a thick (1 1/2 to 2 
inches diameter) log shape and wrap with the plastic, and refridgreate. 
repeat for as When completely cooled, unwrap, cut into thick slices 
(about 3/4 inch) and arrange in bowl, sprinkle with ginger, and serve.