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Recipe of the Week
Mary Kay Radnich
Fig and Date Bread,
suitable for the Suhoor, the before sunrise meal of Ramadan.
| Ingredients |
| |
| 1 cup chopped
pitted dates |
| 1 cup chopped
dried figs |
| 1/4 cup unsalted
butter, softened |
| 1 1/2 teaspoons baking
soda |
| 1 cup boiling
water |
| 1/2 cup white
sugar |
| 1/2 cup chopped
walnuts |
| 2 eggs |
| 3/4 cup all-purpose
flour |
| 3/4 cup whole
wheat flour |
| 1/2 teaspoon baking
powder |
| 1/2 teaspoon salt |
|
| Directions |
| 1 |
Preheat
oven to 350 degrees F (175 degrees C). Lightly grease
an 8x4 inch baking pan. |
| 2 |
In
a medium bowl, combine the dates, figs, butter and
baking soda. Pour in the boiling water, stir well and
let stand for 15 minutes. |
| 3 |
Beat
the sugar, walnuts and eggs into the date mixture.
Combine the all-purpose flour, whole wheat flour,
baking powder and salt; stir into the date mixture
just until blended. Pour batter into prepared pan. |
| 4 |
Bake
in preheated oven for 55 to 65 minutes, or until a
toothpick inserted into center of the loaf comes out
clean. Cool in the pan for 10 minutes, then turn out
onto a wire rack to cool completely. |
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