Recipe by CR de Q
"This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish."
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1 1/2 cups
chopped pitted dates
1 1/2 cups
1 1/2 cups
egg, lightly beaten
2 3/4 cups
cream of tartar
1 1/2 teaspoons
I always enjoy trying new tea bread recipes since I drink a lot of fresh brewed tea from leaves in the winter. Since there were no reviews I decided to halve the recipe to try it out. DELICIOUS! My dates were already bought chopped and were slightly sugar coated in the package. I decided to cut back on the sugar to 1/2 cup (halved recipe) to make sure the bread was not too sweet. I used 2 "mini" loaf pans and baked on 350 for 45 minutes. They were slightly darker than I would have liked them to be so next time I will start checking at 35 minutes (this may allow an even moister bread). The bread is slightly dense, moist and has a nice sweetness with the dates. Personally, I would 'not' add cream cheese on top because I think the bread is sweet enough on its own.
Wow, what a great little baked good to take along during the hollidays. Very good as is, however I did add about a teaspoon of cinnamon to the wet mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Mummy's Tea Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 82
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