Date Raisin Loaf Old Black Joe Food

GRANDMA'S DATE-NUT BREAD

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

DATE & RAISIN LOAF (OLD BLACK JOE)

Steps:

• Preheat oven to 160 deg Celsius.
• Line an 8 inch cake tin with baking paper.
• Combine chopped dates, raisins and baking soda in a large bowl.
• Pour in the boiling water, stir. Leave to cool for 10 minutes.
• Add the sugar and stir to dissolve.
• Now, fold in the sifted flour and baking powder until just combined. Don't over mix at this point or the loaf will be tough.
• Bake 160 deg C for approximately 1 1/4 - 1 1/2 hours, or until a toothpick inserted comes out clean.
• Leave in tin to cool for 10 minutes before turning out onto a cooling rack.

RAISIN LOAVES

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins. , Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Stir dough down. Divide into thirds; place in three greased 8x4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes. , Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

DATE & WALNUT LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
• Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
• Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.