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1
Preheat oven to 300F.
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2
Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray or greased with butter, then line with parchment paper.
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3
Sift flour, baking powder and salt together in a medium bowl.
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4
Cream butter, oil and sugar in a mixing bowl with an electric mixer on medium-high speed.
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5
Add eggs one at a time and beat until creamy.
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6
Add vanilla and beat until combined.
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7
Add half the flour mixture to the creamed mixture and stir until well combined.
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8
Add cinnamon and nutmeg, stir until blended into the mixture completely.
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9
Add pecans, raisins and dates to the rest of the flour mixture.
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10
(Coating the dried fruit and nuts helps distribute them in the mix.)
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11
Add the flour-coated fruit and nuts into the batter, stir until jut combined.
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12
Do not overstir.
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13
Evenly spread the batter into the prepared baking pan with a spatula.
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14
(Coat the spatula with cooking spray, if necessary, to make spreading easier.)
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15
Bake for 45 minutes.
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16
Run a knife around the edges of the pan to loosen the sides.
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17
Cool in the pan on a wire rack for 45 minutes.
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18
Invert onto a large cutting board and remove the parchment.
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19
Cut into 48 squares.
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20
Serve or store in an air-tight container, they can be frozen well too.
