1/4 c Butter
1 c Sugar
1 Egg
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Orange juice
1 c Chopped pitted dates
1/2 c Chopped pecans
Cream butter and sugar; beat in egg. Combine flour, baking powder, salt
and soda. Add dry ingredients to creamed mixture alternately with orange
juice. Blend until smooth. Add dates and nuts. Pour batter into a
greased/floured 2 pound coffee can. Place on a trivet in the crockery pot.
I used a canning jar lid. Cover can with 4 to 5 paper towels. Place crock
pot lid on resting against a couple of toothpicks or a prop on one side so
the steam can escape. Cook on high setting 300F, and allow 3 1/2 hours for
a 3.5 quart crock pot or 4 hours
for the larger 4 1/2 quart crock pot, till the toothpick inserted into the
center comes out clean. Cool on a wire rack for 10 minutes. Remove
from can and cool.
Seems to me I just sprayed the can with pam.
Yields
1 Servings