Karen Kraft
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- Joined
- May 18, 2002
- Posts
- 36,253
Karen Kraft’s Date-Pecan Bread (Cake)
2 cups chopped dates
1 cup cherry flavored dried cranberries (one package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 tablespoons butter for baking pans
5 cups white flour
3 cups brown sugar (not packed)
4 teaspoons baking soda
4 teaspoons salt
4 beaten eggs
2 tablespoons real vanilla
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Pre-heat oven to 325 degrees.
Generously grease two (cheap foil) loaf pans—5 pound size: 11 ¾” x 5 5/8” x 3 3/16”
Mix the dates and berries into the HOT water and let stand for ten minutes. With a fork, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla in the beaten egg mixture. Mix all of the above together only until moistened; do NOT over-mix – just mix log enough that there are no little pockets of dry flour. If you over-mix, you develop too much gluten and the end product will be less fluffy and light.
Put half of the mixture into the well-greased loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with KRAFT Philadelphia Brand “Philly®” Cream Cheese spread.
After a day or two, slices can be toasted as well.
Yield: Two Five-Pound Loaves as discussed above…..
or…… Three DuPont™ Teflon® 9” x 5” x 3” baking pans.
