Bread, Muffin and Scone Recipes

Can Can Date-Nut Bread

1 (8 ounce) package Bordo Imported Diced Dates
3/4 cup raisins
1 teaspoon baking soda
1 cup boiling water
2 tablespoons soft butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 1/3 cups flour
3/4 cup chopped pecans

Place dates and raisins in covered bowl. Add baking soda and boiling water. Cover and let stand. Cream butter and sugar. Add vanilla extract. Ad egg and beat well. Add flour; mix until moistened. Pour in fruit mixture, including liquid and pecans, and mix gently to prevent crushing the fruits.

Place a small amount of butter in the bottom of each of 5 empty condensed soup cans. Let the butter melt in the cans in the oven for a few minutes, before filling with batter. Then fill cans 2/3 full. Bake at 325 degrees F for 45 minutes or until cake tests done. Remove from can while warm.

If you prefer to make this recipe in a 9 x 5-inch loaf pan, butter the bottom of pan. Add batter. Bake at 350 degrees F for 45 to 55 minutes, or until cake tests done.