December 16: Tin Can Bread - KTTC Rochester, Austin, Mason City News, Weather and Sports

December 16: Tin Can Bread

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Submitted By: Nancy Russell

PREHEAT OVEN TO 350 DEGREES, GREASE WELL WITH SPRAY 4 CLEAN TIN CANS (MUST BE CAN THAT OPENS WITH CAN OPENER NOT PULL OFF TAB).  I USE STORE BRAND PINEAPPLE SLICE CANS THEY ARE THE PERFECT SIZE..


IN MEDIUM SAUCEPAN BRING TO BOIL:  1 1/2 CUP CHOPPED DATES OR RAISINS (COMBINATION OF BOTH IS GREAT, TOO!)
                                                                       1 1/2 CUP WATER
                                                                       2 TBSPS BUTTER

WHEN REACHING FULL BOIL, TURN OFF HEAT, COVER AND LET COOL

MEANWHILE, MIX THE FOLLOWING INGREDIENTS IN LARGE BOWL:
                                                                       1 EGG
                                                                       1 TSP. VANILLA
                                                                       1 1/2 CUPS SUGAR
                                                                       2 2/3 CUPS SIFTED ALL-PURPOSE FLOUR
                                                                       1 TSP SALT
                                                                        3/4 CUP WALNUTS--OTHER NUTS CAN BE USED
                                                                        2 TSPS BAKING SODA
ADD COOLED DATE MIXTURE TO BOWL AND MIX WELL,  POUR INTO GREASED TIN CANS ABOUT 1/2 FULL (FOR CHRISTMAS I PUT MARACHINO CHERRIES ON TOP), PLACE IN OVEN AND BAKE FOR ABOUT 50 MINUTES (CHECK AROUND 45 MINUTES).  REMOVE FROM OVEN AND COOL FOR 10 MINUTES THEN REMOVE FROM CANS..ALLOW TO COOL COMPLETELY, SPRINKLE WITH POWDERED SUGAR.  SERVE WITH CREAM CHEESE OR BUTTER.  DELICIOUS.

AS CHRISTMAS GIFTS I PUT COOLED CAKES IN DOLLAR STORE BAG AND CLOSE WITH FESTIVE RIBBON TIE.
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