Matrimonial Cake Recipe
Ingredients
1 lb pitted dates, chopped (about 3 cups/750 mL) 500 g
1-1/2 cups water 375 mL
1/3 cup lemon juice 75 mL
1 tbsp grated lemon rind 15 mL
2 cups all-purpose flour 500 mL
2 cups rolled oats 500 mL
1 cup packed brown sugar 250 mL
1 tsp baking powder 5 mL
1-1/2 cups butter 375 mL
Directions
In heavy saucepan, combine dates, water, lemon juice and rind; bring to boil.
Reduce heat to low and cook, stirring often, for about 10-15 minutes or until smooth and thickened.
In large bowl, combine flour, rolled oats, sugar and baking powder.
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Press half of the crumb mixture into 9-inch (2.5 L) square cake pan; spread with date mixture.
Top evenly with remaining crumb mixture.
Bake in 350°F (180°C) oven for 35 minutes or until golden brown.
Cut into squares to serve.
Reduce heat to low and cook, stirring often, for about 10-15 minutes or until smooth and thickened.
In large bowl, combine flour, rolled oats, sugar and baking powder.
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
Press half of the crumb mixture into 9-inch (2.5 L) square cake pan; spread with date mixture.
Top evenly with remaining crumb mixture.
Bake in 350°F (180°C) oven for 35 minutes or until golden brown.
Cut into squares to serve.
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