Old Fashioned Date and Nut Bread
|Water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped dates/Snipped pitted dates||8 Ounce (1 Package Dromedary)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Eggs||2 , slightly beaten|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
Preheat oven to 350°F.
Grease and flour a 9 x 5 x 3-inch loaf pan.
In small saucepan, bring water and shortening to a boil; pour over dates in a medium bowl.
Allow mixture to stand 15 minutes.
Stir to blend.
Add nuts, eggs and vanilla.
In small bowl, combine flour, sugar, baking soda and salt.
Stir into date mixture until blended.
Do not overmix.
Pour into pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Loosen edges with spatula; turn out on wire rack to cool completely.