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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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