| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
All purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 2/3 |
c |
Chopped pitted dates |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Chopped walnuts |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Golden raisins |
| 2 |
c |
Sugar |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 4 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Lemon extract |
INSTRUCTIONS
Preheat oven to 325 F. Butter and flour 10-inch-diameter angel food or tube
pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts
and all 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 and 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. (Can be made 2 days ahead. Wrap
tightly in plastic.)
Serves 10.
Bon Appetit November 1994
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