Morocan date cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ¼ | cup | Sugar (or up to double amt.) |
| 4 | Eggs | |
| 1 | teaspoon | Baking powder |
| 1 | cup | Unbleached white flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| ½ | cup | Milk |
| ½ | teaspoon | Pure vanilla extract |
| 1 | cup | Pitted, chopped dates |
| ½ | cup | Chopped walnuts |
| Fresh whipped cream | ||
Directions
Preheat the oven to 325 F.
Cream together the butter and sugar. Beat in the eggs. Combine the baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry ingredients to the egg mixture, beating well. Mix in the milk and vanilla. Beat well. Add the chopped dates and walnuts and stir again to distribute them evenly.
Butter and flour a 9-inch cake pan. Pour the batter into the pan.
Bake for about 30 minutes, until a knife inserted into the center comes out clean.
Serve with fresh whipped cream. Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias