BUENA VISTA LOAF CAKE (TNT)

Steps:

• Adjust rack 1/3 cup from bottom of oven and preheat to 350. Butter a 9 x 5 inch loaf pan, 8 cup capacity. Dust it with fine dry breadcrumbs or chocolate (powdered cocoa). Invert to shake excess. Set aside. Sift together the flour, salt, baking soda, cinnamon and cocoa and set aside. In large bowl of mixer, cream butter. Add the vanilla, dry instant espresso and sugar. Beat to mix well. Beat in eggs, one at a time. On low speed, add about half of the sifted dry ingredients. Scrape bowl with spatula and beat only until incorporated. Then gradually beat in milk and finally the remaining dry ingredients, again scraping bowl and beating only until incorporated. Remove from mixer. Add dates and stir to mix well. Stir in raisins, nuts and chocolate morsels. Turn into prepared pan and smooth the top. Bake for about 1 1/2 to 1 3/4 hours, or until cake tester inserted into middle comes out clean and dry. Let cake stand in pan for about 10 minutes. Then cover with a rack and Invert pan and rack. Remove pan and then carefully turn cake right side up. Let it stand until it is cool. The crust will be very crisp and crunchy. Slice with a serrated knife. Note: This won first prize at the California State Fair. I've made it many times, and it even passed the high school kid test. I brought it to school one holiday, and the kids raved about it. They wanted the recipe to bring home to their moms. As soon as they discovered that there weren't any prunes in there (they were dates!), they came back for seconds. And thirds! This loaf freezes beautifully, so you can make it weeks in advance. Source; My Old Recipes