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Ingredients
- 2 tsp Baking soda
- 1 c. Boiling water
- 1 c. Fresh orange juice
- 24 x Medjool dates (8 ounces), cut up with scissors or possibly sliced
- 1 c. Toasted minced walnuts
- 1 c. Dark raisins
- 3 x Extra-large egg whites
- 1/2 c. Granulated sugar
- 1/2 c. Packed brown sugar
- 2 tsp Pure vanilla extract
- 2 Tbsp. Canola oil
- 4 c. Unbleached all-purpose flour
Directions
- Harriet Roth, Deliciously Healthy Jewish Cooking
- Yield: Four 20 Oz Loaves (48 Slices) (1 Slice = 1 Serving)
- To standardize the recipe, use four 20-oz lead free cans, but you can be as flexible as you choose. Simply decrease the baking time for smaller cans and increase it for larger ones.
- 1. Dissolve the baking soda in the boiling water and pour immediately over the orange juice, dates, nuts, and raisins in a heatproof bowl. Let stand till cold.
- 2. Preheat the oven to 350-degrees F. Lightly coat four 20-oz cans with butter-flavored cooking spray.
- 3. Beat the egg whites with a whisk till foamy. Add in the sugars and vanilla; beat thoroughly. Add in the oil and blend.
- 4. Add in the cooled date mix. Blend
- 5. Add in the flour one c. at a time, mixing with a wooden spoon till all the ingredients are moistened.
- 6. Fill the prepared cans half full of batter. Bake for 55 to 60 min, depending upon the size of the can.
- TO SERVE: Let cold slightly in the cans, loosen with a spatula, and remove to cold on a rack.
- TO FREEZE: Wrap the cooled loaves in plastic wrap and then foil. They will keep very successfully for several months in the freezer.
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