24 ounces dates, chopped
1 1/2 tablespoons baking soda
3 1/4 cups boiling water
3 ounces shortening
28 ounces granulated sugar
7 ounces eggs (about 4 total)
1 1/2 tablespoons vanilla
2 pounds all-purpose flour
1 1/2 teaspoons salt
8 ounces pecans or walnuts, chopped
Servings: 64
1. Add water and soda to dates. Let stand 20 minutes.
2. Cream shortening and sugar on medium speed for 5 minutes, using flat beater.
3. Add eggs and vanilla to creamed mixture. Mix on medium speed for 2 minutes.
4. Combine flour, salt, and nuts. Add alternately with dates to creamed mixture. Scale batter into four greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan.
5. Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.
Yield: 4 loaves 5x9 inches
1 1/2 tablespoons baking soda
3 1/4 cups boiling water
3 ounces shortening
28 ounces granulated sugar
7 ounces eggs (about 4 total)
1 1/2 tablespoons vanilla
2 pounds all-purpose flour
1 1/2 teaspoons salt
8 ounces pecans or walnuts, chopped
Servings: 64
1. Add water and soda to dates. Let stand 20 minutes.
2. Cream shortening and sugar on medium speed for 5 minutes, using flat beater.
3. Add eggs and vanilla to creamed mixture. Mix on medium speed for 2 minutes.
4. Combine flour, salt, and nuts. Add alternately with dates to creamed mixture. Scale batter into four greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan.
5. Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.
Yield: 4 loaves 5x9 inches
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