Sherried Date And Nut Loaf Recipe
Ingredients
| Pitted dates | 1 Cup (16 tbs), snipped | |
| Dry sherry | 2/3 Cup (16 tbs) | |
| Orange peel | 1 Tablespoon, finely shredded | |
| All purpose flour | 2 Cup (16 tbs) | |
| Packed brown sugar | 2/3 Cup (16 tbs) | |
| Wheat germ | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Eggs | 2 , beaten | |
| Milk | 1/3 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Walnuts | 3/4 Cup (16 tbs), coarsely chopped |
Directions
In small bowl combine dates, sherry, and orange peel; set aside.
Stir together flour, sugar, wheat germ, baking powder, salt, nutmeg, and baking soda.
Combine eggs, milk, oil, and date mixture.
Add dry ingredients, stirring just till moistened.
Fold in nuts.
Turn into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Bake in 350°F oven for 50 to 55 minutes.
Cool in pan for 10 minutes; remove loaf.
Cool thoroughly on wire rack.
Wrap and store overnight before slicing.
Stir together flour, sugar, wheat germ, baking powder, salt, nutmeg, and baking soda.
Combine eggs, milk, oil, and date mixture.
Add dry ingredients, stirring just till moistened.
Fold in nuts.
Turn into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Bake in 350°F oven for 50 to 55 minutes.
Cool in pan for 10 minutes; remove loaf.
Cool thoroughly on wire rack.
Wrap and store overnight before slicing.
Chef
