Servings: 100 Portions (8 Loaves)
Portions: 2 Slices each
Pan Size: 16 by 4-1/2 by 4 1/8-inch Loaf-Type Pan
Temperature: 300 degrees F. Oven
1 gallon Dates, pieces
6 tablespoons Baking soda
3-1/4 quarts Water, boiling
1-1/2 cups Butter or margarine, softened
1 gallon Sugar, granulated
3 cups (15 eggs) Eggs
1/4 cup Vanilla
2 gallons Flour, wheat, general purpose, sifted
1-2/3 tablespoons Salt
2 quarts Nuts, unsalted, chopped
Combine dates, baking soda and boiling water. Let stand 20 minutes; set aside. Place butter or margarine and sugar in mixer bowl; cream at medium speed until light and fluffy. Add eggs and vanilla; blend well at low speed. Sift together flour and salt. Add date mixture and dry ingredients alternately to mixture; blend well after each addition. Add nuts; mix well. Pour 1-1/2 quarts (about 3 lb 12 ounces) batter into each well-greased pan. Bake 90 minutes or until done. Cool thoroughly; wrap in waxed paper and store overnight before slicing. Cut 25 slices (about 1/2-inch thick) per loaf.