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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 30 |
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The delicious flavor of this loaf improves after standing for 24 hours. From the Western section of the United States Regional Cookbook, Culinary Institute of Chicago, 1947 Ingredients:
1 cup dates, pitted and chopped |
1 cup boiling water |
1 tablespoon butter |
3/4 cup sugar |
1 egg |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup nuts, chopped |
Directions:
1. Combine the first three ingredients in a bowl, cover and let cool. 2. Grease a loaf pan. 3. Sift dry ingredients together. 4. Beat sugar and egg together and add to dates, alternatively with the sifted ingredients. 5. Dredge nuts in a small amount of flour and stir into batter. 6. Pour into prepared pan, let rise for 20 minutes. 7. While batter is rising, preheat oven to 325°F. 8. Bake for 50 to 60 minutes. 9. Turn out onto cooling rack to cool. 10. Serve sliced very thin for sandwiches, spread with cream cheese or butter. |
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