Date Jamboree Cake
Bride Winner by Mrs. William Cooper Harton, Hopkinsville, Kentucky
BAKE at 325° for 60 to 65 minutes. MAKES two 9-inch square layers. * Sift
together .. 3 cups sifted Pillsbury's Best All Purpose Flour**
1 teaspoon soda
1 teaspoon Morton Salt
1 teaspoon French's Cinnamon
1 teaspoon French's Allspice
1/2 teaspoon French's Cloves
Combine ..... 1 cup finely cut dates
1 cup pecans, chopped, and 2 tablespoons of the dry ingredients; mix to
coat. Set aside.
Add 13/4 cups sugar gradually to
1 cup Crisco, creaming well.
Blend in .4 unbeaten eggs, one at a time, beating well after each.
Add the dry ingredients alternately with
1/44 cups buttermilk or sour milk, beginning and ending with dry
ingredients. Beat well after each addition. (With an electric mixer use a
low speed.)
Stir in 1 cup blackberry, cherry or plum preserves and the
date-nut mixture; blend thoroughly.
Turn into two 9-inch square layer pans, well greased and lightly floured on
the bottoms only.
Bake in slow oven (325°) 60 to 65 minutes. Cool and frost.
* If desired, one 9-inch square loaf cake may be made by dividing the
ingredients in half. Use half the frosting recipe.
**If you use Pillsbury's Best Self-Rising Flour, omit soda and salt.
CARAMEL FROSTING
Melt 2/3 cup butter or margarine in saucepan over low heat; blend in 11/2
cups firmly packed brown sugar. Boil over low heat 2 minutes, stirring
constantly. Stir in 1/33 cup milk and cook just until mixture comes to a
boil. Cool to lukewarm. Gradually add 1 pound (4 to 4 1/4 cups) sifted
confectioners' sugar and 1 teaspoon French's Vanilla. Beat until of
spreading consistency, adding a few drops of milk if necessary
Pillsbury Best 9th Grand National Cookbook 1958
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