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Preheat oven to 350F
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups chopped dates
1 cup water
1 2/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
Combine in a saucepan, dates and water.
Cook uncovered until thick.
Cool.
Sift together flour, salt, baking powder and baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Blend in cooled date mixture.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 50 to 55 minutes or until cake springs back when lightly touched.
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups chopped dates
1 cup water
1 2/3 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
Combine in a saucepan, dates and water.
Cook uncovered until thick.
Cool.
Sift together flour, salt, baking powder and baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Blend in cooled date mixture.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 50 to 55 minutes or until cake springs back when lightly touched.
