DATE NUT LAYER CAKE
2⅓ cups all-purpose flour
¾ teaspoon Arm & Hammer or Cow Brand Baking Soda
½ teaspoon salt
½ cup butter, or other shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 cup dates, very finely cut
1 cup nutmeats, coarsely chopped
1. Sift, then measure the flour. Sift three times with baking soda and salt. All-purpose flour is used to prevent settling of dates to the bottom of the cake.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Alternately add the dry ingredients and the liquid, beating until smooth after each addition.
5. Quickly fold in the dates and nuts which have been floured with 1 tablespoon of the dry ingredients.
6. Turn into greased layer cake pans. Bake.
7. Frost with Maple Cream Frosting.
Amount: 2—9 inch pans Temperature: 350° F. Time: 30-35 minutes