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Date, Pecan and Orange Bread
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| What You Need: |
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5 tablespoons butter, softened
4 tablespoons plus 2 cups unsifted flour
8 ounces pitted dates, cut into small bits with kitchen scissors (about 1 cup)
½ cup finely chopped pecans
4 teaspoons finely chopped fresh orange peel
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 egg
1 cup strained fresh orange juice
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| How To Cook: |
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1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly. Invert the pan and rap it sharply to remove excess flour.
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2. Place the dates, pecans and orange peel in a bowl, aad 2 tablespoons of flour, and toss together gently but thoroughly. Combine the remaining 2 cups of flour, the baking powder, soda and salt, and sift them together into a bowl. Set aside.
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3. In a deep bowl, cream the remaining 4 tablespoons of, butter and the sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the egg.
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2. Add about ½ cup of the flour mixture and, when it is incorporated, beat in ¼ cup of the orange juice. Repeat three times, alternating ½ cup of the flour with ¼ cup of orange juke and beating well after each addition. Stir in the reserved floured fruit and nuts.
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4. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the bread cool in the pan for 4 or 5 minutes, then turn it out on a wire rack to cool completely to room temperature before serving.
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| Serving Size: one 9-by-5-by-3-inch loaf |
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