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I have two versions. This one is by Rose of Sharon at http://www.recipezaar.com
This is a recipe from Milwaukee,Wisconsin. I bake it in cans, so the loaves are round. Very nice when you make up GOODIE baskets, especially liked by elderly people.
10 servings
1 hour 20 mins prep
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1 cup chopped dates
3/4 cup raisins
3/4 cup chopped walnuts
3 tablespoons Butter / E.V.O.O.
1 1/2 teaspoons baking soda
1 cup boiling water
2 eggs
1 cup sugar/Splenda
1 teaspoon vanilla
1 3/4 cups all-purpose flour
Put dates, raisins, oleo/butter/evoo, and baking soda in a large bowl.
Pour the boiling water over this mixture. Mix then let cool.
Beat 2 eggs, sugar, and vanilla until creamy.
Add the cooled mixture alternately with the flour.
Bake in 3-1# cans and 1 soup can ( or 8 16oz soup cans/ canning jars) that have been well greased.
Fill only a little over 1/2 full.
Bake in a 350 degree oven for 40-45 minutes.
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ANOTHER VERSION
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This recipe by Roger/OH at http://www.recipezaar.com
Posted by requeast From McCalls Cooking School cookbook.
10 servings
3 hours 15 minutes 15 mins prep
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1 1/2 cups yellow cornmeal
2 cups unsifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups milk
1 1/2 buttermilk
3/4 cup dark molasses
1 cup dark raisins or chopped dates
boiling water
Grease well two 1 lb sized coffee cans.
In large bowl sift together cornmeal, flour, salt and baking soda.
In small bowl, combine milk, buttermilk and dark molasses.
Gradually add milk mixture to flour mixture.
Beat with spoon just until combined.
Stir in rasins.
Spoon dough into greased coffee cans until two thirds full.
Tie pieces of heavy foil tightly over the top of cans.
Place cans on rack in a deep pot.
Add boiling water to pot until the water comes half way up the sides of the cans.
Cover pot and steam for 2 1/2 to 3 hours adding water as needed.
Cool bread on rack.
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