Why was old-fashioned Date-Nut Bread baked in a round pan?
Yesterday, when I posted about my cousin’s Date-Nut Bread, I mentioned that her mother and mine made this stuff inside a coffee can or other, smaller cans. And then I remembered that even the commercial loaves were cylindrical, so the slices came out round.
Why was that?
When you make Banana Bread or Lemon-Cranberry Bread it’s usually in a loaf pan. I use a bundt pan for a big recipe.
Anyone know why Date-Nut Breads are cylindrical?
Anyway, I also mentioned yesterday that my mother had a great recipe for Date-Nut Bread. I searched my files and — I found it! This bread was sooooooo delicious. She made me sandwiches using this as the bread and a layer of cream cheese in the middle. Oh, do I wish I had some right now.
Although my mother baked Date-Nut Bread in a one-pound coffee can the batter also fits nicely inside a standard 9”x5”x3” loaf pan. It is a terrific snack for anytime, and makes a perfect treat for Tu B’Shevat.
Mom’s Date-Nut Bread
2-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup golden raisins
1 cup chopped dates
1 cup chopped nuts
2 tablespoons melted butter, margarine or vegetable oil
2 tablespoons Madeira, Port or Sherry wine
1 large egg
1 cup boiling water
cream cheese, optional
Preheat the oven to 350 degrees. Grease a 9’x5”x3” loaf pan (or a one-pound coffee can). Sift the flour, sugar, baking soda and salt into a bowl. Add the raisins, dates and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the melted butter, Madeira and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese. Makes one loaf