Sift flour; Combine dates and soda, add boiling water, let stand. Cream shortening and sugar, add eggs; add flour alternately with the date mixture; add nuts. Pour into a loaf pan, bake at 325 degrees for 45 minutes.
Cream butter and sugar, add eggs and beat. Add jam and mix well. Add flour sifted with dry ingredients alternately with sour milk. Bake in 350 degrees oven for 25 -30 minutes.
Those who raise their own melons will need no instruction on the subject of serving and eating them. After the fruit is well grown, a good shot-gun and a keen eye on the "patch" is all that is necessary to secure a ripe crop. |
Butter a 5 by 9 inch loaf pan; line with baking parchment or waxed paper, then butter paper; set aside. In a large bowl, combine dates, apricots, raisins, almonds, and walnuts. Stir in flour sugar, and baking powder to blend. Add to fruits and mix evenly. Beat eggs with vanilla to blend. Stir thoroughly into fruit mixture. Spoon batter into prepared loaf pan and spread evenly: press batter into corners of pan. Bake in a 300 degree oven until golden brown, about 2 hours. Cool in pan on a wire rack for 10 minutes, then turn out of pan. Peel off paper and let cake cool on rack. Wrap in foil: chill at least 2 days or up to 2 months. If desired, sprinkle the top of the cake with 1 tablespoon rum or brandy once a week. Makes 1 loaf.
Source: Sunset Magazine
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