- This recipe looks very good. How can this be converted to loaf pans rather than 8 (15 oz.) cans? Any ideas? *Crosse & Blackwell Date Nut Bread This isMessage 1 of 4 , Dec 1, 2005View SourceThis recipe looks very good. How can this be converted to loaf pans rather
than 8 (15 oz.) cans? Any ideas?
*Crosse & Blackwell Date Nut Bread
This is delicious sliced with cream cheese. It keeps very well at room
temperature and freezes just as well.
About 1 pound pitted, chopped dates
2 teaspoons baking soda
2 tablespoons butter
2 cups hot tap water
1 teaspoon salt
2 large eggs
2 cups granulated sugar
4 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup chopped walnuts (or whatever other
nuts you prefer)
Preheat oven to 350 degrees F and grease well 8 (15 ounce) cans with tops
Mix dates, baking soda, butter and water together in a large bowl; let cool
a bit. Add remaining ingredients.
Fill cans halfway. Place on a large baking sheet and bake for one hour;
check with a wooden pick at 50 minutes because ovens vary so much. Leave in
cans at least ten minutes before "shaking" out. Finish cooling on racks.*
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- Chaya Grodner wrote: I never mess with baking instructions, because they reMessage 2 of 4 , Dec 1, 2005View SourceChaya Grodner wrote: <How can this be converted to loaf pans rather
than 8 (15 oz.) cans? Any ideas?>
I never mess with baking instructions, because they're like science. It's
good to be exact. I plan to save up cans, and use them, once I have eight.
I'm only worried about how to grease them without amputating fingers. I
decided I would buy the spray for this purpose, but washing them afterward
would have to be a careful operation (hopefully not a surgical one).
If you choose to do this in baking pans despite my warning, the way to do
this is to measure the water that fills a can, then see what pan would hold
this measurement. I'm guessing mini loaf pans, which is not standard baking
equipment, and you probably don't have them. You could try some of the
smaller disposable loaf pans, but double them for strength. They're so
wobbly that the cakes can fall when you take them out of the oven.