In this issue: Summer Off the Beaten Path
I found this cake resembled the British
‘Yorkshire Parkin’: very dark and gooey, almost like a fruity gingerbread. Doesn’t rise at all, but cuts,and keeps, very well. My husband loved it!!
This happens to be the same recipe that my family has been using for the past 70+ years. This is the only date nut bread recipe that I will make.
I find that if you omit the baking soda from the dates and boiling water and add it with the rest of the dry ingredients the bread rises nicely. The bread will still have great texture and flavor. Enjoy!
The tip with adding the soda to the flour was a great advice. The bread rose fine in the oven and is dark and rich and the taste is out of this world; brings back memories of my Grandma baking date and nut bread — a sure winner. Thanks to Donalda White for the tip….
I’ve made this recipe dozens of times and shared it with others as well — all to great raves! I often put the batter in 12 greased muffin tins and bake it for 1/2 hour for breakfast muffins. My family loves them. Cream cheese is a great topping.
Date nut bread just like my Grandma used to make, wonderful with cream cheese and hot coffee!
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