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GIN'S DATE NUT CAKE Recipe

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This recipe for GIN'S DATE NUT CAKE is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 cups white sugar
1 cup brown sugar
3 sticks of oleo
2 pounds of shelled pecans
2 pounds of dates
4 cups of flour
1 Tbsp. nutmeg
1 cup of whiskey (1/2 cup in cake and 1/2 cup over cake after baking

Directions:
Directions:
Preheat oven to 250 or 300 degrees

Roll fruit and nuts in flour not included in your 4 cups for the batter
Cream oleo (butter), sugar, eggs, flour, and 1/2 cup of whiskey
Add nuts and dates
Grease a baking pan
Put three layers of paper in the bottom, flour the third layer, then add one more
Cut a strip of paper to put around the sides
Bake 3 to 31/2 hours at 250 or 300 degrees

Number Of Servings:
Number Of Servings:
Makes 8 pounds
Personal Notes:
Personal Notes:
Editor's Note:
Peggy's "Aunt Robbie" Emerson was one of the most gifted cooks in DeSoto County when Peggy and I were children. She ran Shadow Hill Tea Room and many of her family recipes were known throughout the county. "Aunt Gin" was Robbie's brother Roger's wife, Virginia Bryn Sanders. This is a recipe Harriet Sartor Gorove, Robbie's granddaughter, shared with us.

 

 

 

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