8 oz. package pitted dates, chopped
1 C. raisins
2 tsp. baking soda
1 C. boiling water
3 eggs
1 C. sugar
2 C. flour
1 tsp. vanilla
1 C. chopped walnuts
2 greased and floured 1-lb. coffee tins
Preheat oven to 350F. Mix the dates, raisins, baking soda, and water together in a small bowl. In another bowl, mix together eggs and sugar. Add in the flour and vanilla. Mix in the date and raisin mixture. Fold in the nuts. Pour the batter into the coffee tins and bake for 1 hour and 15 minutes, or until they pass the toothpick test. When done, remove from the oven and let cool slightly. To take bread out of coffee tins, use a can opener to take off the bottoms of the coffee tins. Then gently push the cakes out of the tins. For an extra special touch, make sandwiches by slicing the date & nut bread thinly, spreading one slice with whipped cream cheese, then topping it with a second slice.
1 C. raisins
2 tsp. baking soda
1 C. boiling water
3 eggs
1 C. sugar
2 C. flour
1 tsp. vanilla
1 C. chopped walnuts
2 greased and floured 1-lb. coffee tins
Preheat oven to 350F. Mix the dates, raisins, baking soda, and water together in a small bowl. In another bowl, mix together eggs and sugar. Add in the flour and vanilla. Mix in the date and raisin mixture. Fold in the nuts. Pour the batter into the coffee tins and bake for 1 hour and 15 minutes, or until they pass the toothpick test. When done, remove from the oven and let cool slightly. To take bread out of coffee tins, use a can opener to take off the bottoms of the coffee tins. Then gently push the cakes out of the tins. For an extra special touch, make sandwiches by slicing the date & nut bread thinly, spreading one slice with whipped cream cheese, then topping it with a second slice.
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