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Wednesday, September 7, 2011

Mother's Date Nut Cake

This is my Mother and Daddy's favorite cake.  This recipe calls for 5 cups of chopped pecans and that's a lot of pecans!  We have pecan trees and Phillip tries to gather and pick up those 5 cups of pecans just for the Date Nut Cakes each year.  Mother usually cooks one for Thanksgiving and one for Christmas.  We have arrived at their house in Tallahassee several times just as the cake came out of the oven.  It's always a treat to get a warm piece of cake right out of the oven!  We usually come home with a couple of pieces of Date Nut Cake and we always warm a slice in the microwave before eating it.  Now that's a memory.
                                                    Mother's Date Nut Cake

2 cups Martha White self-rising flour
1 1/2 cups sugar
3 eggs
3 Tbsp. butter
1/4 cup grape juice
5 cups chopped pecans
2 - 8 oz. boxes chopped dates
1 Tbsp. vanilla flavoring
1 cup coconut

Sift 1/2 cup of flour over pecans, dates, and coconut and then mix by hand.

Mix sugar, eggs, butter, grape juice, and vanilla flavoring with mixer.  Pour over first mixture and mix well with hands.  Pour into a large tube pan that has been sprayed with Pam Spray. 

Bake at 300 degrees for 1 1/2 hrs.

This is a wonderful cake to have a piece while it's still warm out of the oven.  At other times when you want a slice, place it in the microwave for about 20 sec. for a warm slice.

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