Boston Brown Bread
- Yield 36 servings
"My grandmother, mother, daughter, and I make Boston Brown Bread every year. It's unique, because you bake the loaves in vegetable or fruit cans. "
- 6 (14- to 16-ounce) empty, clean vegetable or fruit cans
- Cooking spray
- 1 pound chopped dates
- 2 teaspoons baking soda
- 2 cups boiling water
- 2 cups sugar
- 1/2 cup shortening
- 2 eggs
- 4 cups sifted all-purpose flour
- 1 cup chopped walnuts
- 1 cup raisins
- Preheat oven to 325F. Coat the insides of cans with cooking spray.
- Combine dates and baking soda in a bowl. Pour in boiling water and let stand 5 minutes.
- Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add date mixture and flour and stir until well blended. Add nuts and raisins; mix well.
- Fill cans about two-thirds full with batter. Bake 1 to 1 1/4 hours, until a wooden toothpick inserted in the center comes out clean. Cool in cans on a wire rack 15 minutes. Remove bread from can and place on wire rack to cook completely. Makes 6 loaves (6 servings each).
Recipe by Barbara Mulvaney, Billings, Mont.