DATE NUT LOAF

Preserved Traditions cookbook, St. Andrews School, Jackson, MS
Mrs. Roy B. (Margaret) Nelson

Ingredients

Directions:
2 c. white sugar
1 c. light cream (Half and Half)
2 T. white Karo
1 c. pitted dates, chopped
1 c. pecans, chopped
1 T. butter
1 t. vanilla
●Put sugar, cream and Karo in a boiler, cook on high stirring until sugar has disolved.
●Turn heat down to low and cook until mixture forms a very soft ball when dropped in cold water.
●Add dates and butter and cook 5 minutes longer, stirring often so that the dates do not stick to the pan.
●Remove from heat and add vanilla and let cool completely without stirring.
●Beat with electric mixer until very stiff. Add pecans.
●Pour onto a slightly dampened cloth (cheese cloth).
●Shape into a loaf. Roll cloth over and let stand until stiff.
●Remove from cloth and roll in foil or waxed paper.

●Refrigerate.