Jew Bread
Jew Bread is a rich, nutty cake with a moist texture, combining sweet brown sugar, nuts, and vanilla flavoring, perfect for dessert or teatime enjoyment.
Ingredients
Instructions
- Melt oleo on low heat, add sugar, and let cool.
- Add self-rising flour and eggs one at a time, mixing well after each addition.
- Add vanilla flavoring and chopped nuts to the mixture.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 350°F for 30 to 40 minutes until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the brown sugar with coconut sugar. If you prefer a lighter texture, you can use all-purpose flour instead of self-rising flour, adding 1 1/2 teaspoons of baking powder. Make sure to mix the batter gently to avoid overworking it, which can lead to a denser bread. Adding a pinch of salt can enhance the overall flavor.
Serving Suggestions
This Jew Bread is delicious on its own, but it pairs beautifully with butter or a dollop of cream cheese. For a festive touch, serve it with a side of fresh fruit or a scoop of ice cream. It also goes nicely with a cup of coffee or tea. Consider serving it alongside Gramp'S Chocolate Fudge Cake for a delightful dessert spread.
Storage & Reheating
Allow the Jew Bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm them in a toaster oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jew Bread contains roughly 1029 calories, with 7g protein, 212g carbohydrates, and 21g fat. It is a good source of calcium (18% of the Daily Value), potassium (18% of the Daily Value), and protein (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo in this recipe?
Yes, you can use margarine instead of oleo. Just ensure it's stick margarine for better consistency. The flavor may vary slightly, but it will still be delicious. Different margarine types have varied water content, potentially altering the texture.
Can I add other ingredients to the batter?
Absolutely! You can add dried fruits like raisins or cranberries for extra sweetness and texture. Spices like cinnamon or nutmeg can also enhance the flavor. Just be mindful of the amounts to maintain the batter's balance, ensuring any additions are chopped or small enough to mix well.
Is this recipe suitable for freezing?
Yes, this Jew Bread freezes well. Once cooled, wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be stored in the freezer for up to three months. To enjoy, thaw it in the refrigerator overnight and reheat as desired for optimal texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).