Date Delight Cake Recipe
Ingredients
| All purpose flour | 2 Cup(16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Cooking oil | 1 Cup(16 tbs) | |
| Eggs | 3 | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 1/2 Cup(16 tbs) | |
| Buttermilk | 1 Cup(16 tbs) | |
| Walnuts | 1 Cup(16 tbs), chopped | |
| Pitted dates | 1 Cup(16 tbs), chopped | |
| Caramel Frosting, | ||
Directions
Sift the flour, baking soda, salt, and spices together and blend thoroughly; set aside.
Combine the oil, eggs, extract, and sugar in a large bowl.
Beat until smooth and creamy.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to the creamed mixture.
Stir in the walnuts and dates until thoroughly blended.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan; spread evenly to edges.
Bake at 300°F 55 to 60 minutes, or until cake tests done.
Cool cake completely in pan.
Frost.
Combine the oil, eggs, extract, and sugar in a large bowl.
Beat until smooth and creamy.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to the creamed mixture.
Stir in the walnuts and dates until thoroughly blended.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan; spread evenly to edges.
Bake at 300°F 55 to 60 minutes, or until cake tests done.
Cool cake completely in pan.
Frost.
Chef
