| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1 2/3 | c | Pitted dates; chopped |
| 1 | c | Pecans; chopped |
| 1 | c | Walnuts; chopped |
| 1/2 | c | Raisins |
| 1/2 | c | Golden raisins |
| 2 | c | Sugar |
| 1 | c | Butter; room temperature |
| 4 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Lemon extract |
INSTRUCTIONS
Recipe by: Bon Appetit-Nov'94 Preheat oven to 325 degrees. Butter and flour 10' tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 20:04:57 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net>
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