Phil
Senior Cook
Holiday greetings, all. I meant to submit this last year and let time slip away. This is a fantastic entry for the holidays and I hope you will try it. This recipe was published by Dr. Robert E. Baker of Dallas. His wife won first place at the State Fair of Texas several years ago. I must say that, for me, the most important ingredient is the pecans. They really need to be fresh. Pecans that are packaged at the large discount stores are flavorless. so please be ware. I like to have a slice of this cake with whipped cream. This is truly an outstanding dessert.
Enjoy, Phil
1 cup flour; 2 rounded teaspoons baking powder; 1 tsp. salt, 1 lb. pecans, unbroken; 1 lb. whole dates; 1 cup sugar; 4 eggs separated; 1 tsp. vanilla.
Preheat oven to 325 F. Stir together the flour, baking powder and salt. Mix thoroughly with the nuts and dates, then add sugar and blend. Add beaten egg yolks to mixture, then fold in stiffly beaten egg whites and vanilla. Pack into a loaf pan lined with greased wax paper. Bake for 1 hour. Makes 12 servings.
Enjoy, Phil
1 cup flour; 2 rounded teaspoons baking powder; 1 tsp. salt, 1 lb. pecans, unbroken; 1 lb. whole dates; 1 cup sugar; 4 eggs separated; 1 tsp. vanilla.
Preheat oven to 325 F. Stir together the flour, baking powder and salt. Mix thoroughly with the nuts and dates, then add sugar and blend. Add beaten egg yolks to mixture, then fold in stiffly beaten egg whites and vanilla. Pack into a loaf pan lined with greased wax paper. Bake for 1 hour. Makes 12 servings.