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Thursday, September 2, 2010

Thursday Recipe - Date Cake

My daughter recently got married. She's called me several times already for recipes. She's missing my cookbook collection. I've had fights with my second daughter. She does NOT get to take the cookbooks with her. This particular recipe comes from an LDS Ward cookbook from Idaho. It was a wedding present I received almost 25 years ago. It's got some great recipes that you just don't find in other cookbooks.

I love the Date Cake for several reasons. If you use whole wheat flour, it's a good high fiber treat. The flavor is better with whole wheat, too. You can cut down on the amount of sugar you put on top to make it a bit less sweet. This works as a dessert, a snack, or even breakfast. Enjoy!

Date Cake

1 c. chopped dates
1 1/2 c. water

3/4 c. butter (melted or softened)
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
1-2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ginger

2 c. whole wheat flour

Topping: 1/2 c. brown sugar
            1 bag chocolate chips or candy bar chunks
            1 c. chopped nuts (optional)

Put the dates and water into a saucepan and bring to a boil. Turn off the heat and set it aside.
In a large mixing bowl, mix butter, brown sugar, eggs, vanilla, salt, soda, and spices. Cream until mixed. Add flour and hot date mixture. Stir just until blended. Pour into a greased 9x13 cake pan.
Sprinkle topping ingredients over the batter. Bake at 350° for 30 min. Let cool before serving.