Date Roll Sandwiches

Directions

1. 1
   Combine sugar and eggs in a large mixing bowl; beat at medium speed until well blended.
2. 2
   Add molasses and melted shortening, beating well.
3. 3
   Sift together flour, soda and salt; dredge dates and raisins in 1/3 cup flour mixture to reserve molasses mixture alternately with buttermilk, flour, beginning and ending with flour mixture.
4. 4
   Beat well after each addition.
5. 5
   Fold in reserved date-raisin mixture.
6. 6
   Pour 1 cup batter into each of 7 well-greased 10 3/4-ounce soup cans.
7. 7
   Bake at 325° for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
8. 8
   Cool 10 minutes in cans on wire racks.
9. 9
   Remove loaves from cans and cool completely on wire racks.
10. 10
    Cut each loaf into 12 slices.
11. 11
    Spread cream cheese evenly over half of date bread slices; top with remaining slices.
12. 12
    Cut each sandwich in half.
13. 13
    Arrange sandwiches on a serving platter.
14. 14
    Yields 7 dozen sandwiches.