Nut & Date Cake
Yield
1 cakePrep
30 minCook
90 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
sugar
|
|
| 1 ½ | cups |
butter
|
|
| 1 | quart |
pecan halves
|
*
|
| 1 | quart |
dates
chopped |
*
|
| 3 | cups |
all-purpose flour
|
|
| 5 to 7 | large |
eggs
as needed |
|
| 2 | tablespoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
sugar
|
|
| 355 | ml |
butter
|
|
| 0.9 | l |
pecan halves
|
*
|
| 0.9 | l |
dates
chopped |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
|
eggs
as needed |
|
||
| 3E+1 | ml |
vanilla extract
|
|
Directions
Prepare a large tube pan; line the bottom with brown paper and grease the pan and lining.
Preheat oven to 275℉ (140℃).
Cut butter and sugar together until it resembles cornmeal.
Cover the pecans and dates with the flour (in large bowl); rub together so all pieces are well-floured.
Dump sugar and butter on top; mix.
Break in whole eggs (fewest possible) until you have the a wet mass, but not a batter.
Add vanilla extract, and pour into prepared cake pan.
Bake until done, 1 to 1½ hours.
