Recipe(tried): Beer and Nuts Bread

The following recipe appeared in the Laura Secord's Canadian Recipes cookbook in 1966. It comes from Quebec City and tastes really special.

Beer and Nuts Bread

Preheat oven at 350 degrees.

Generously grease a 9 x 5 x 3 inches pan.

Sift together:
2 1/4 cups all purpose flour
4 teaspoons of baking powder
1 teaspoon of salt
1 cup of sugar

With 2 knives, cut in 1/3 cup of shortening

Beat together with a fork:
2 eggs
1 cup of beer

Add the liquid mixture to the dry ingredients and stir to combine or lighly mix only. (The mixture should be a bit lumpy).

Fold in:
1/2 cup of chopped walnuts
1 cup of finely chopped dates

Pour the batter in the greased pan.

Bake at 350 degrees, 55 to 60 minutes, or until nothing adheres to a wooden toothpick inserted in the center of the bread.

Remove from pan and let cool (on wire rack). Wrap in waxed paper and store in a tightly closed box.

To serve, spread thin slices with cream cheese.

This is so good that everybody who tastes this remembers it or asks for the recipe.