Date Nut Bread
|6 can(s)||(14-16 ounce) empty cans, clean vegetable or fruit cans|
|1 lb||chopped dates|
|2 tsp||baking soda|
|2 c||boiling water|
|2 c||sugar (i used less because it was very sweet)|
|4 c||sifted all-purpose flour|
|1 c||chopped walnuts|
Pinched by HANK44, and 50 more.
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DirectionsPreheat oven to 325F. Coat insides of cans with cooking spray.Combine dates and baking soda in a bowl. Pour in boiling and let stand for 5 minutes.Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat a medium-high speed until creamy. Add date mixture(do not drain) and flour and stir until well blended. Add nuts and raisins, mix well.Fill cans about 2/3 full with batter. Bake 1 to 1/4 hours, until a wooden toothpick inserted in the center comes out clean. Cool cans on a wire rack for 15 minutes. Remove bread from cans and place on a wire rack to cool completely.Serve with cream cheese.