Date And Walnut Sponge

Press, Volume CIII, Issue 30369, 19 February 1964, Page 3

Date And Walnut Sponge

Light and delicious this lemon-iced date and walnut sponge is a good family cake for, although it calls for only 4oz butter and two eggs, it makes a soft, moist light cake in your very largest tin. Use a few extra dates and walnut pieces to decorate the top and you have a large cake, as attractive to look at as it is to eat. Ingredients: 4oz butter Boz ■sugar 2 eggs [separated > 1 breakfast cup milk 3 teaspoons lemon juice Boz flour i teaspoon salt 1 teaspoon soda 1 cup dates s cup walnuts Icing: lj cups icing sugar loz butter Juice of half a lemon Hot water Dates and walnuts.

Method: Stir lemon juice into one cup of milk and allow to stand while preparing the rest. Cream 4oz butter and beat in Boz sugar, then two egg yolks. Sift Boz flour. Cut up dates and combine with roughly chopped walnuts. Shake a little of the flour over them and toss well. Sift flour, salt and soda into the butter mixture and add milk, mixing well. Whisk egg whites until stiff but still moist-looking and fold in, together with the floured dates and walnuts. It makes rather a slack mixture. Turn into a buttered and floured 10-dnch square tin and bake at 350 degrees for 50 minutes to one hour. Beat butter into icing sugar and lemon juice with a few drops of warm water until a creamy consistency is obtained. Spread over the cooled cake and decorate with pieces of date and walnut. ¥ ¥ ¥ Maple Walnut Cake Delightful in flavour is this Maple Walnut Date (Jake. A large cut-at-all-week cake baked in a nine and a half inch tin, Maple Walnut Date cake calls for drily two eggs and 4oz of butter. It is topped, with a burned butter icing, the , finishing touch to its delicious fudgy; flavour. Ingredients: 4oz butter Boz brown sugar 2 eggs i teaspoon vanilla essence J teaspoon maple essence 12oz flour 3 level teaspoons baking powder 2oz crumbled walnuts Boz dates Icing: 2oz butter cups icing sugar i teaspoon vanilla Milk,

Method: Cream 4oz butter and beat in Boz brown sugar. Add two eggs and beat until creamy. Add vanilla and maple essences and sift in flour, baking powder and .salt. Add crumbled walnuts and dates cut up a little. Mix with three-quatrers of a cup of milk and turn into a buttered and floured nine and a half inch square tin. Bake at 375 degrees for 45 minutes. Turn out and cool. Boil 2oz butter until it turns a good deep brown colour. Add lj cups icing sugar, vanilla essence and sufficient milk to beat to a creamy consistency. Spread over the. cooled cake. Decorate with pieces of walnut if desired.