Arabian Nut Loaf
|Dates||1 Cup (16 tbs), chopped|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Pour coffee over dates; cool.
Cream shortening and sugar; add eggs one at a time, beating well after each addition.
Sift dry ingredients together; add to creamed mixture alternately with coffee mixture.
Stir in vanilla and nuts.
Pour into greased waxed paper-lined loaf pan.
Bake at 350 degrees for 1 hour or until bread tests done.
Cool on wire rack.