The Best Boston Bread

This is truly the best Boston Bread recipe, it's like no other I've ever tasted. It's moist and sweet, and completely irresistible! The recipe makes 3 loaves, and they can be stored in a freezer for up to 6 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, add the chopped dates, fruit cake mix, sugar (white or brown), apricot jam, salt, butter and boiling water. Give it a stir to combine and place it on a stovetop, on a medium to low heat, and allow it to simmer for 10 minutes, stirring occasionally.

Step 2

Allow the mixture to cool, roughly to the temperature of a baby’s bathwater. This is very important, because if the eggs are added while it’s hot, they’ll start to cook, and it will destroy your bake!

Step 3

In the meantime, prepare your loaf tins by greasing them with some butter, and then add a tablespoon of flour to coat, tapping off the excess.

Step 4

Then beat the eggs until they are light and fluffy, with lots of little bubbles.

Step 5

Once the stovetop mixture has cooled, add the baking soda (Bicarb) and eggs to it, stirring with a spatula until combined. Note: the mixture may bubble slightly, that’s just the baking soda interacting with the other ingredients, and it’s no cause for concern!

Step 6

Next, sift in the flour and baking powder, and beat the mixture until it has combined. It should be the consistency of cake mix. If you find that your batter is thick and doughy, you can add a little extra water to get the right consistency. This can happen if the initial mixture was boiled at a high temperature, as more water would have evaporated.

Step 7

Lastly, stir in the chopped pecan nuts, ensuring they are suspended evenly in the batter.

Step 8

Divide the batter evenly between the 3 loaf pans (roughly 650g each) and place them in a preheated oven. Bake at 160˚ Celsius or 320 ˚ Fahrenheit for 55-60 minutes, until golden.

Step 9

Once cooled, slice and serve with butter. Enjoy!

Step 10

Freezes for up to 6 months.

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