1 pound dates, pitted and cut up
2 tablespoons shortening
2 cups boiling water
2 cups sugar
2 eggs
1 teaspoon vanilla
4 cups flour, all purpose
1 teaspoon baking powder
2 teaspoons soda
½ teaspoon salt
1 cup nuts
Directions:
Combine first three ingredients and let stand covered to cool.
Beat sugar and eggs together – add to date mixture alternately with the sifted dry ingredients. Add vanilla and nuts.
Bake in 2 greased loaf pans for 1 ¼ hours at 325o F. To test for doneness, insert a toothpick in the center – it should come out clean. Remove from pans and cool on a rack.
This bread freezes well and is a nice addition to a gift basket as well.
Some of my earliest memories I have are of family gatherings to celebrate birthdays and other events and a table full of all kinds of wonderful food made by my aunties and grandma. Cookies, little sandwiches on caraway rye bread with butter with slice of egg and a sardine, a large bowl of whipped red jello with bananas and small marshmallows in it. There were quick breads that were moist and rich and this is the one I remember most. Of course there was banana bread as well, but the date nut bread was my favorite. We had sweet cream butter or cream cheese spread on top. RiverHouse Creations Suzette Grand Marnier Sauce Cream Cheese also goes great on top.
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