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Categories:Viewed: 38 - Published at: 5 years ago
Ingredients
- 1 lemon (about 5 oz.)
- 1 cup chopped pitted dates
- 1 1/4 cups sugar
- 2 tablespoons butter or margarine, at room temperature
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup lemon juice
Method
- Coarsely chop lemon, including peel and rind; discard seeds. Place lemon and dates in a food processor; whirl until evenly chopped. Add 3/4 cup sugar, the butter, and egg; whirl until blended and the lemon and dates are finely chopped.
- In a bowl, mix flour, baking soda, and salt. Add to date mixture; whirl until blended. Stir in walnuts. Spread batter into a buttered and floured 4- by 8-inch glass loaf pan. Bake in a 325° oven until a toothpick inserted in center of thickest part comes out clean, about 1 hour.
- Meanwhile, in a 1- to 1 1/2-quart pan, combine remaining 1/2 cup sugar and lemon juice. Stir over medium heat until sugar dissolves, about 2 minutes.
- When bread is done, use a long, thin skewer to make holes about 1/2 inch apart all over surface. Pour hot syrup evenly over hot bread in pan. Let stand at room temperature until bread absorbs all syrup, about 2 hours. Turn out of pan onto plate. Cover airtight; chill overnight or up to 3 days. Thinly slice to serve. Chill leftover bread airtight.
