Preheat the oven to 350. Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan. Put the
dates, walnuts, baking soda, salt and shortening in a bowl. Pour the
boiling water over and stir. Let the mixture stand for 15 minutes. Using a
fork, beat the eggs and sugar together in a bowl. Add the flours and stir;
the batter will be too stiff to mix well. Add the date mixture and mix
briskly until the batter is well blended. Spoon into the loaf pan and bake
40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs
cling to a straw inserted in the middle of the loaf. The bread will
continue to bake after it is removed from the oven. Do not overbake, or the
loaf will be dry. When the loaf is done, slide a knife around the edges of
the pan and turn the loaf onto a rack to cool completely. This bread
freezes well. Yield: 1 loaf
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Posted to EAT-L Digest 8 October 96
Date: Wed, 9 Oct 1996 20:55:53 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
A Message from our Provider:
“Times change, God doesn’t.”
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