INGREDIENTS

INSTRUCTIONS

Harriet Roth, Deliciously Healthy Jewish Cooking  Yield: Four 20 Ounce
Loaves (48 Slices) (1 Slice = 1 Serving)  To standardize the recipe,
use four 20-ounce lead free cans, but you  can be as flexible as you
choose. Simply decrease the baking time for  smaller cans and increase
it for larger ones.  Dissolve the baking soda in the boiling water and
pour immediately  over the orange juice, dates, nuts, and raisins in a
heatproof bowl.  Let stand until cool. Preheat the oven to 350-degrees
F. Lightly coat  four 20-ounce cans with butter-flavored cooking spray.
Beat the egg  whites with a whisk until foamy. Add the sugars and
vanilla; beat  thoroughly. Add the oil and blend. Add the cooled date
mixture. Blend  Add the flour one cup at a time, mixing with a wooden
spoon until all  the ingredients are moistened. Fill the prepared cans
half full of  batter. Bake for 55 to 60 minutes, depending upon the
size of the can.  TO SERVE: Let cool slightly in the cans, loosen with
a spatula, and  remove to cool on a rack.  TO FREEZE: Wrap the cooled
loaves in plastic wrap and then foil. They  will keep very successfully
for several months in the freezer.  Posted to JEWISH-FOOD digest V97
#019  From: Pat Gold <plgold@ix.netcom.com>  Date: Wed, 11 Sep 1996
08:22:22 -0700

A Message from our Provider:

“Luck has nothing to do with it”