| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 1 |
c |
Chopped dates |
| 1/2 |
|
Stick unsalted butter |
| 1/2 |
c |
Packed brown sugar (dark) |
| 1/4 |
c |
White sugar |
| 1 |
|
Egg |
| 1 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 3/4 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
Preheat oven to 350. Grease 8 x 4" loaf pan-line bottom with wax paper.
Pour boiling water over dates--let soften. With elec. mixer, or by hand,
beat butter untill creamy in lge. bowl. Gradually beat in the sugars and
cream well; beat in the egg. Beat in the dates and their liquid (at lowest
speed).
Sift together flour, salt, baking powder and soda and add gradually, on
lowest speed to the creamed mixture; stir in the nuts. Turn into greased
loaf pan. Bake in center of oven 45 min., or until cake tester inserted in
middle of loaf comes out clean. Cool loaf in pan on rack for 10 min. and
turn out on rack to cool. Wrap airtight--will keep for at least a week,
referigerated. Longer storage, freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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