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Preheat oven to 350F
Grease a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 cup boiling water
1 cup chopped dates
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped walnuts
Topping:
5 tbsp. brown sugar
2 tbsp. milk
2 tbsp. butter
1/2 cup shredded coconut
Pour water over dates.
Let cool for 10 minutes.
Sift together flour, baking powder and salt.
Cream butter.
Gradually blend in sugar, eggs and vanilla.
Beat until light and fluffy.
Add sifted dry ingredients to creamed mixture alternately with date mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in nuts.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Topping:
Blend and boil gently over low heat for 3 minutes, sugar, milk, butter and coconut.
Spread over baked cake and broil until golden (3 minutes).
Grease a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 cup boiling water
1 cup chopped dates
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 cup chopped walnuts
Topping:
5 tbsp. brown sugar
2 tbsp. milk
2 tbsp. butter
1/2 cup shredded coconut
Pour water over dates.
Let cool for 10 minutes.
Sift together flour, baking powder and salt.
Cream butter.
Gradually blend in sugar, eggs and vanilla.
Beat until light and fluffy.
Add sifted dry ingredients to creamed mixture alternately with date mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Fold in nuts.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Topping:
Blend and boil gently over low heat for 3 minutes, sugar, milk, butter and coconut.
Spread over baked cake and broil until golden (3 minutes).
