Date Cake

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sugar
• 1 pound seeded dates
• 1 pound walnuts
• 4 eggs (beat separately—yolks very stiff and the whites very stiff)

Method

1. 1

   Bake one hour in slow oven.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

14 teaspoon salt, 2 cups sugar, 2 level teaspoons baking pow- der, 1 cup milk, 1 teaspoon vanilla, flour enough to make stiff enough to roll. Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water). Roll thin, cut and bake. Filling—1 package raisins, 114 cups sugar, two-thirds cup water. Put sugar on raisins, add wa- ter and cook for 5 minutes, stirring constantly. Figs may be used instead or with the raisins, put hetween cookies. ANNA S. MATHIS. + oa eed se Ce ae 16 CARBON COUNTY COOK BOOK Southern Fruit Cake. 1 cup each of butter, sugar and molas- ses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, tea- spoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda. Mix in order named. Dissolve soda in one tablespoon hot water and add last. Bake in slow oven. MRS. O. H. GUYNKION. Date Cake. 1 cup flour, 2 teaspoons baking powder, 14 tea- spoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 pound seeded dates, 1 pound walnuts, 4 eggs (beat separately—yolks very stiff and the whites very stiff)

Cook this with the app: pantry check, scaling, and the assistant.