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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I got this recipe from my mother-in-law - she said it's very old, she thought she got it from a magazine in 1965. She said she'd probably add more dates and pecans the next time she made it, but I think I'll add more chocolate chips! Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup chopped nuts |
1 cup chopped pitted dates |
1 cup sliced maraschino cherry |
1 cup semisweet chocolate piece |
4 large eggs, beaten |
1 cup sugar |
Directions:
1. Mix first three ingredients.
2. Add nuts, fruit and chocolate and mix lightly.
3. Beat eggs and sugar together and stir into first mixture.
4. Line a 9 x 5 x 3 loaf pan with brown paper; butter paper.
5. Pour in mixture.
6. Bake in slow oven (325°F.) about 1 hour and 15 minutes.
7. Turn out on rack to cool.
8. Bread is best if stored, well-wrapped, for a day or two before slicing.
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