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Date-Nut Bread
Ingredients:
1 (8 oz.) pkg. chopped dates
1/2 c. chopped pecans or walnuts
1 tsp. baking soda
1 c. hot water
1/4 c. shortening
2/3 c. sugar
1 egg
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
1 (8 oz.) pkg. chopped dates
1/2 c. chopped pecans or walnuts
1 tsp. baking soda
1 c. hot water
1/4 c. shortening
2/3 c. sugar
1 egg
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
Directions:
Stir dates, pecans and soda into hot water; set aside to cool. Cream shortening; gradually add sugar, beating at medium speed. Add egg and beat well. Combine flour and salt; add to creamed mixture alternately with fruit-nut mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 28-ounce fruit cans. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove from cans and let cool on wire racks.
Stir dates, pecans and soda into hot water; set aside to cool. Cream shortening; gradually add sugar, beating at medium speed. Add egg and beat well. Combine flour and salt; add to creamed mixture alternately with fruit-nut mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 28-ounce fruit cans. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove from cans and let cool on wire racks.
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