Date-Nut Quickbread

• Vegetarian

• Produce

  • 8 oz Dates

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 stick Butter or parve margarine

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Walnuts

• Liquids

  • 2 cups Water

Found on easteuropeanfood.about.com

Description

Ingredients

• 2 cups boiling water
• 1 stick cold butter or parve margarine
• 8 ounces coarsely chopped dates
• 2 cups sugar
• 2 slightly beaten large eggs
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 cups all-purpose flour
• 1 cup coarsely chopped walnuts

Directions

• Preparation Heat oven to 325 degrees. Grease a 10-inch Bundt or kugelhopf pan or two 8 1/2-inch loaf pans. In a large heatproof bowl, pour boiling water and add cold butter or margarine, dates, sugar, eggs and vanilla, mixing well.In a separate large bowl, whisk together baking soda, salt and flour. Add all at once to liquid ingredients and mix just until well combined, add nuts, mix well and scrape the bottom of the bowl well. Pour batter into prepared pan(s). Bake Bundt or kugelhopf pan 1 hour or more, testing with a toothpick after 50 minutes. Bake loaf pans about 50 minutes. Remove from oven. Loosen edges of cake from Bundt pan but let it sit in the pan on a wire rack for 15 minutes before turning out of pan to cool completely on a wire rack. Loosen edges of loaf pans and turn out immediately to cool completely on a wire rack.