In my opinion, Tu ‘shevat - a celebration of the beginning of the planting season and sometimes called “new year of the trees” — is one of the most delicious holidays in the Jewish calendar. Fruits, nuts, grains are all on the menu. There are so many good choices, like this date-nut bread, a slight variation on the recipe my Mom made year after year when I was a kid! (She made it in a coffee can.)
MOM’S DATE-NUT BREAD
1-3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated fresh orange zest
1 cup chopped dates
1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins
1 cup chopped toasted almonds
2 tablespoons vegetable oil
2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine (or use fruit juice)
1 large egg
1 cup boiling water
cream cheese, optional
Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda, salt and orange zest into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, brandy and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.
Makes 10-12 servings