Date Cake
From A lady of good taste, 1954
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
7063Calories
96 gProtein
637 gCarbs
465 gFat
Full nutrition (33 nutrients)
Calories7063 kcal
Protein96 g
Carbohydrates637 g
Fiber47 g
Sugars415 g
Total Fat465 g
Saturated Fat29 g
Monounsaturated Fat178 g
Polyunsaturated Fat104 g
Cholesterol0 mg
Sodium937 mg
Potassium3647 mg
Calcium1018 mg
Iron26 mg
Magnesium1336 mg
Phosphorus3038 mg
Zinc28 mg
Copper8.4 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate245 mcg
Choline17 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 28. The excerpt below is the record exactly as published.
Date Cake 1 package pitted dates, sliced 1 cup flour 1 pound shelled pecans, sliced 1 teaspoon baking powder Y% pound shelled blanched 1 cup sugar Brazil nuts, sliced 4 eggs, beaten 1 pound candied cherries, 1 wine
Cook this with the app: pantry check, scaling, and the assistant.