"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Date and Nut Cake Recipe

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This recipe for Date and Nut Cake, by , is from The Supron Family 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!

Cathy Conklin


2 lbs walnuts in shell or 1 lb. shelled
2 lbs dates (not pitted) but pit
4 eggs
(Beat egg whites and yolks separately)
1 cup sugar
1 cup flour
3 teaspoons baking powder
Salt and vanilla

Beat yokes, add sugar gradually. Add 1 teaspoon vanilla.

Add baking powder and salt to of the flour. Mix the other half of flour with the dates and nuts.

Add flour gradually to yolk mixture
Add dates and nuts
Add egg whites last (fold in)

Need to bake in pan with removable bottom. Must have greased and floured pan.

Bake 300-325 degrees 1 hours. Careful not to over bake. It dries out fast. Wrap in foil as soon as cool.




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