Preparation / Directions:
** Original recipe used 1 regular egg
*** Original recipe used evaporated milk
Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or three (71/2x31/2x2") loaf pans. I used two (9x5x2 3/4") loaf pans as this is what I had.
Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 min. Remove from heat.
Stir in orange peel and rosemary; cool slightly.
Meanwhile, stir together flour and baking soda in a small mixing bowl.
Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened. Gradually add sugar, beating
till fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture to batter, beating just till combined after each addition. Spread batter in prepared baking pans.
Bake in a 375 deg F oven till a toothpick inserted near the center comes
out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min
for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans. Cool in pans for 10 min. Remove from pans; cool completely on wire racks. Wrap
and store overnight before slicing.
Makes 32 servings.
Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on.
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