David's Recipe for Date Nut Bread
We ate slices of these on Rosh HaShanah 5770, instead of the traditional raw dates, which bore everyone. Sue me.
Bread, Cake, or Something In-Between, American
- 2 cups boiling water
- 500 grams dried dates, pitted and chopped
- 50 grams margarine or butter
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 5 cups flour
- 10 grams baking powder (1/2 packet where I live)
- Pinch of salt
- 1 cup chopped walnuts or slivered blanched almonds
- Some extra margarine or butter for greasing the pans.
- Preheat your oven to 325° F.
- Put the dates and the butter in the boiling water. Set aside so that the dates will swell and the butter will melt.
- Whisk together with a fork the eggs and both types of sugar.
- Mix together the flour, baking powder, and salt.
- Alternately mix the date mixture and the egg mixture into the flour mixture, a little at a time.
- Mix the nuts thoroughly into the batter.
- Grease two 30 cm. by 10 cm. loaf pans. Line each of them with two sheets of baking paper, one along each axis, so that they are as nearly as possible completely lined.
- Pour the batter into the loaf pans so that it is more or less even.
- Bake for about 1 hour, or until a knife poked into the middle as usual comes out clean.
- Allow to cool to room temperature before serving.