C
clara
Guest
Ingredients:
3 tbsps. brandy
1 cup dates, chopped
1 cup walnuts, chopped
1/3 cup margarine
1 cup brown sugar, firmly packed
1 tbsp. molasses
1 tbsp. honey
2 eggs
1 cup all purpose flour
1 tsp. baking powder
Brandy syrup:
1/3 cup granulated sugar
2 tbsps. water
pinch of cream of tartar
3 tbsps. margarine
2 tbsp. brandy
Directions:
* Preheat oven to 350ºF.
* Grease or line with wax paper an 8-inch square pan.
* Combine the dates, nuts and 1 tbsp. brandy. Set aside.
* Cream margarine until light and fluffy. Add sugar, molasses and honey gradually. Add eggs one at a time and continue beating. Blend in remaining brandy.
* Sift together flour and baking powder. Add to creamed mixture and blend well.
* Pour mixture into prepared pan.
* Bake for 45-40 minutes or until done.
* Cool cake in pan; unmold, then brush with brandy syrup. Cut cake to make 48 pieces (rectangles); wrap individually in foil and colored cellophane.
To make brandy syrup:
Boil sugar, water and cream of tartar over medium heat. Add margarine and brandy; stir, then remove from heat. Use syrup while hot.
3 tbsps. brandy
1 cup dates, chopped
1 cup walnuts, chopped
1/3 cup margarine
1 cup brown sugar, firmly packed
1 tbsp. molasses
1 tbsp. honey
2 eggs
1 cup all purpose flour
1 tsp. baking powder
Brandy syrup:
1/3 cup granulated sugar
2 tbsps. water
pinch of cream of tartar
3 tbsps. margarine
2 tbsp. brandy
Directions:
* Preheat oven to 350ºF.
* Grease or line with wax paper an 8-inch square pan.
* Combine the dates, nuts and 1 tbsp. brandy. Set aside.
* Cream margarine until light and fluffy. Add sugar, molasses and honey gradually. Add eggs one at a time and continue beating. Blend in remaining brandy.
* Sift together flour and baking powder. Add to creamed mixture and blend well.
* Pour mixture into prepared pan.
* Bake for 45-40 minutes or until done.
* Cool cake in pan; unmold, then brush with brandy syrup. Cut cake to make 48 pieces (rectangles); wrap individually in foil and colored cellophane.
To make brandy syrup:
Boil sugar, water and cream of tartar over medium heat. Add margarine and brandy; stir, then remove from heat. Use syrup while hot.