Karen Kraft
29
- Joined
- May 18, 2002
- Posts
- 36,253
KAREN KRAFT’S DATE-PECAN BREAD (CAKE)
© 2008 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free Versions
5 cups brown rice flour or almond flour or 50% each for Gluten-Free*
4 teaspoons baking soda*
4 teaspoons salt*
4 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
8 tablespoons softened butter
3 cups brown sugar (loosely packed)
2 tablespoons real vanilla extract
*Adjusted for Gluten Free. For regular version, use 4 ½ Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 3 Tablespoons Baking Soda, 3 Teaspoons Salt, and 3 beaten eggs.-------
Pre-heat oven to 325 degrees.
Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16
Mix the dates, butter, 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 into the beaten egg mixture. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly.
Put half of the mixture into each of 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 cream cheese spread. After a day or two, drier slices can be toasted as well.
Yield: Two Five-Pound Loaves.
© 2008 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free Versions
5 cups brown rice flour or almond flour or 50% each for Gluten-Free*
4 teaspoons baking soda*
4 teaspoons salt*
4 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
8 tablespoons softened butter
3 cups brown sugar (loosely packed)
2 tablespoons real vanilla extract
*Adjusted for Gluten Free. For regular version, use 4 ½ Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 3 Tablespoons Baking Soda, 3 Teaspoons Salt, and 3 beaten eggs.-------
Pre-heat oven to 325 degrees.
Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16
Mix the dates, butter, 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 into the beaten egg mixture. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly.
Put half of the mixture into each of 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 cream cheese spread. After a day or two, drier slices can be toasted as well.
Yield: Two Five-Pound Loaves.
Last edited:
