1/2 c. boiling water
1/2 c. mixed dark and light raisins
1/2 c. chopped dates
1 1/2 tbsp. butter
3/4 tsp. baking soda
3/4 c. plus 2 tbsp. flour
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1/4 c. chopped nuts

Heat oven to 350 degrees. Pour boiling water over raisins, dates, butter and soda. Let stand. Measure flour by dipping or sifting. Mix flour, sugar and salt well; add fruit mixture and remaining ingredients. Beat well; pour into greased and floured 1 pound coffee can. Bake 60 to 70 minutes.

Leftover bread: Can be covered and stored in refrigerator or freezer.