12 x 4 inch loaf pan and sprinkle with breadcrumbs
nd prepare a 9x5 inch loaf pan with butter (or cooking
Heat water and butter; add vanilla and chocolate (melted).
Add sugar and beat to spread consistency.
Spread on loaf cake.
2 1/2-inch loaf pan with parchment, extending paper
an oven. Line a 2lb loaf tin with non-stick baking
Pour boiling water over date and soda.
Cool.
Cream margarine and sugar.
Add egg and vanilla.
Beat well.
When date mixture is cool, add margarine mixture, flour, baking powder and nuts.
Mix well and bake in greased and floured loaf pan at 350\u00b0 for 50 minutes.
ube pan or angel food cake pan.
Bake in 350
Place dates in a bowl and sprinkle with nuts and baking soda. Pour boiling water over the dates and soda. Cover and let stand until cool. In another bowl, cream and beat together shortening, sugar and egg thoroughly. Add the cooled date mixture and add the flour and vanilla. Pour into greased and floured 7 x 11-inch pan. Bake at 350\u00b0 for 30-35 minutes for layers (bake a little longer for a loaf cake).
Chop dates; add soda and boiling water and set aside to cool. Combine
oleo, sugar
and
egg
and
cream
well.
Add vanilla and grated rind of
the
orange
and
add
to the date mixture. Add flour and salt
and
beat until smooth.
Bake in tube pan for 1 hour in 350\u00b0 oven.
Preheat oven to 350\u00b0F. Grease an 8x5 inch loaf pan. Line base and long sides with parchment paper, extending paper 2 inches over sides.
Beat cake mix, eggs, milk and orange zest until combined. Beat for another 3 mins then stir in frozen raspberries. Transfer to prepared pan and bake for 55 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely.
t end like angel food cake ).
beat after each.
Preheat oven to 350 degrees F.
Prepare 8 inch cake pan and proceed as usual.
Mix first three ingredients together and let cool completely.
Add walnuts, cake flour and baking powder and stir gently.
Add butter sugar, salt and.
egg.
Stir completely and bake in prepared pan until tester comes out clean.
Topping: Cook until syrupy and spread on warm cake.
Serve cooled topped.
with fresh whipped cream, if desired.
Cake:heat oven to 350\u00b0F
Prepare pudding mix according to package directions. In a bowl, toss together peaches, preserves, mint and orange juice. Stir almond extract into whipped topping. Stir 1 cup whipped topping into pudding.
In the bottom of a 16-cup capacity trifle bowl, arrange 2 cups diced loaf cake. Top with 1/2 the peach mixture. Spread 2 cups pudding mixture over top. Repeat with cake, peaches and pudding mixture. Spread or pipe top with remaining whipped topping.
Mix sugar, eggs and oil until creamy.
Add remaining ingredients.
Mix and bake loaf 1 hour at 300\u00b0.
Bundt pan suggested.
Mix eggs, sugar, flour, baking powder, whiskey and vanilla until thoroughly blended.
Add whole dates, cherries and pecans. Do not cut ingredients.
Line a 14-inch loaf pan with foil.
Pour batter into pan and bake at 250\u00b0 until brown, about 2 1/2 to 3 hours.
This makes about a 4 pound loaf cake.
o different days; for each cake preheat the oven to 350
Mix ingredients well and spoon into a lecithin-oiled loaf or Bundt pan.
Bake in moderate oven for 50 to 60 minutes.
Cool before removing from pan.
Delicious topped with lemon sauce.
Mash dates, pecans and cherries together using hands.
Add flour, baking powder, sugar, eggs and milk.
Mix thoroughly with hands and pour into 2 well-greased, floured brown paper-lined loaf pans.
Bake in moderate oven about 1 1/2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes. Allow to cool.