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Date Nut Bread

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Lee & PJ Newland

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Feb 2, 2000, 3:00:00 AM2/2/00
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MOM'S DATE NUT BREAD

4 cup dates, cut up into large pieces
2 cup nuts, coarsely broken
2 cup boiling water
1/2 cup shortening
1 1/2 cup brown sugar, firmly packed (dark brown is best)
2 eggs, room temperature
4 cup flour
1 tsp. salt
2 tsp. baking soda
2/3 cup hot water

Put dates and nuts into a large bowl. Pour the boiling water over them, stir
and set aside while you mix the batter. Cream the shortening and sugar until
light and fluffy. Add the eggs and beat hard. Sift the flour and salt together.
Add baking soda to the date and nut mixture. Stir the flour mixture into the
creamed mixture alternately with the dates and nuts - starting and ending with
flour. Stir in the 2/3 cup hot water and mix gently but thoroughly. Pour into
four or five small (3 x 6 inch) or three medium (4 x 8 inch) loaf pans which
have been well greased and floured. Bake at 350 degrees F for about 45 minutes
(until toothpick comes out dry). Cool in pans for about 10 minutes, then turn
out and cool completely. Wrap in plastic wrap. Best if allowed to age at least
overnight; this bread keeps well.

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