Pour boiling water over dates. Cream sugar and shortening; add chocolate and beaten egg; mix well and add dates and water; sift baking powder, salt and flour together; add gradually with pecan nuts. Bake in greased loaf pan in slow oven one and a half hours.
Royal Cream Loaf Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
1/2 cup rich milk or thin cream
1 cup flour
1/2 cup corn starch
3 teaspoons Royal Baking Powder
Cream shortening; add sugar slowly; add beaten yolks of eggs and flavoring; add milk a little at a time; sift flour, corn starch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting, [page 16].
Maple Nut Cake
1/3 cup shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Royal Baking Powder
1 cup chopped nuts—preferably pecans
Cream shortening, add sugar, egg yolks, flavoring and milk, and beat well; add flour, salt and baking powder which have been sifted together, and add chopped nuts; mix in beaten egg whites. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover top with maple icing [page 17]. While still soft sprinkle with chopped nuts.
Soft Molasses Cake
1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly; beating continually; add beaten egg and molasses; add half of flour, baking powder, salt and spices which have been sifted together; mix and add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot.