Date Nut Cake

Name: Date Nut Cake
Ingredients: 1 lb. dates; 4 eggs; 1 lb. pecans; 2 cups flour; 1 lb. sugar; 2 tsp. baking powder; V2 lb. butter; 2 tsp. vanilla

From The Gertrude Bobbitt Circle cook book, 1948

Put a pan of water on rack over cake while baking.

Presented as published in 1948. 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

Nutrition per serving

7662Calories

109 gProtein

1048 gCarbs

543 gFat

Full nutrition (34 nutrients)

Calories7662 kcal

Protein109 g

Carbohydrates1048 g

Fiber63 g

Sugars742 g

Total Fat543 g

Saturated Fat36 g

Monounsaturated Fat186 g

Polyunsaturated Fat108 g

Omega-30.1 g

Cholesterol1275 mg

Sodium1267 mg

Potassium5293 mg

Calcium1144 mg

Iron34 mg

Magnesium762 mg

Phosphorus2334 mg

Zinc24 mg

Copper5.6 mg

Manganese14 mg

Vitamin D4 mcg

Vitamin C1.8 mg

Vitamin A320 mcg

Vitamin E2.3 mg

Vitamin K31 mcg

Vitamin B62 mg

Vitamin B121.8 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)27 mg

Folate581 mcg

Choline617 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 11. The excerpt below is the record exactly as published.

DATE NUT CAKE 1 lb. dates 4 eggs 1 lb. pecans 2 cups flour 1 lb. sugar 2 tsp. baking powder V2 lb. butter 2 tsp. vanilla

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