Date Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 80. Vision transcription from the scanned page; needs review.
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Ingredients
- one 8-ounce package (1 1/3 cups) pitted whole dates, snipped
- 1 cup boiling water
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped nuts
Instructions
- In a bowl combine one 8-ounce package (1 1/3 cups) pitted whole dates, snipped, and 1 cup boiling water; cool to room temperature (about 1 hour). Do not drain.
- In a bowl combine 1 1/2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add date mixture, 1/2 cup shortening, 2 eggs, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 3 minutes. Stir in 1 cup chopped nuts.
- Pour into a greased 13x9x2-inch baking pan. Bake in a 350° oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "spiced date cake" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/35034346243@N01/1527882775. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.