RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Date-Apricot Loaf - dairy
This is from the current column for Tu b'Shevat by Joni Schockett, the food writer for the Jewish Family and Life web site. Date-Apricot Loaf ~~~~~~~~~~~~~~~~~ Preparation Time: 15 minutes Baking Time: 60-90 minutes 1 1-lb. package pitted dates, chopped 1 cup (packed) dried apricots, chopped 2 tsp. baking soda 1-1/2 cup sugar 1/2 cup butter 2 eggs, slightly beaten 2-1/2 cups flour, sifted 1-3/4 cups boiling water Place dates, apricots, baking soda, sugar and butter in a bowl. Add the boiling water. Let cool. Add eggs and flour. Mix by hand until moistened. Batter will be lumpy. Pour batter into 2 standard loaf pans that have been greased.* Bake at 350 degrees 1 to 1-1/2 hours. Let cool before cutting. *In my experience, lining the pans with parchment paper makes it particularly convenient to lift the loaves out, at the same time cutting down on the amount of fat needed for greasing the pans. Ruth www.jewishfamily.com/scripts/NewJfl/paper/Article.asp?ArticleID=1827
