Crunchy-Topped Date Cake
1 pkg. (8 oz.) pitted dates, finely snipped
1 cup boiling water
2 cups ROBIN HOOD All Purpose Flour*
1 tsp. soda"
1/2 tsp. salt"
1/2 tsp. cinnamon
1 cup packed brown sugar
3/4 cup softened butter or margarine
2 eggs
.....................
1 pkg. (6 oz.) butterscotch flavored or semi-sweet chocolate pieces
1/2 cup chopped walnuts
3 tbsp. granulated sugar
1/2 tsp. cinnamon
POUR boiling water over dates. Cool.
SPOON flour into measuring cup and level off. Pour onto wax paper.
ADD soda, salt and 1/2 teaspoon cinnamon to flour. Stir well to blend.
CREAM brown sugar and butter thoroughly. Beat in eggs. ADD blended dry
ingredients to creamed mixture alternately with date mixture, beginning and
ending with dry ingredients. Blend well.
POUR batter into greased 13x9x2-inch pan.
COMBINE butterscotch pieces, walnuts, granulated sugar and 1f2 teaspoon
cinnamon. Mix well. Sprinkle evenly on batter. BAKE at 350° for 35-40
minutes until wooden pick inserted in center comes out clean.
COOL in pan on rack.
MAKES 12-16 servings.
*Ifyou use Robin Hood Self-Rising Flour reduce soda to 1/4 teaspoon and omit
salt.
Home Baking with Robin Hood Flour
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