3 c Flour
1 tb Baking powder
1/2 ts Salt
1 2/3 c Pitted dates; chopped
1 c Pecans; chopped
1 c Walnuts; chopped
1/2 c Raisins
1/2 c Golden raisins
2 c Sugar
1 c Butter; room temperature
4 lg Eggs
2 ts Vanilla extract
1/4 ts Lemon extract
Recipe by: Bon Appetit-Nov’94 Preheat oven to 325 degrees. Butter
and flour 10′ tube pan. Combine first 3 ingredients in
large bowl. Add dates, pecans, walnuts and raisins and toss to
coat.
Using electric mixer, beat sugar and butter in another large bowl
until light and fluffy. Add eggs 1 at a time, beating well after
each addition. Add extracts. Add dry ingredients; fold until just
combined (batter will resemble cookie dough). Spoon batter into prepared
pan. Smooth top. Bake until cake is golden and tester inserted near
center comes out clean, about 1 hour 45 minutes. Cool cake in pan on
rack 10 minutes. Using sharp knife, cut around edges of cake to
loosen. Turn out cake onto rack; cool completely.
Yields
10 Servings