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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/16/2008 / Number of Servings: 1 |
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Directions: BAKE at 325 degrees for 25 to 35 minutes. MAKES about 3 dozen. Cot dates
with 1 tablespoon flour. Sift together 2/3 cup flour, baking powder, and
salt. Set aside. Beat eggs until foamy. Gradually add 3/4 cup sugar,
beating constantly until thick and ivory colored. Blend in Vanilla. Fold in
the dry ingredients gently but thoroughly. Then fold in 1/2 cup pecans,
chopped fine, and the dates. Spread in 15 1/2 x 10 1/2 x 1-inch jelly roll
pan lined with waxed paper, greased generously and floured lightly. Drain
maraschino cherries. Arrange 10 cherries across each end of batter about
1/2 inch from edge of pan. Bake in slow oven (325 degrees) 25 to 35
minutes. Turn out hot cake onto waxed paper sprinkled with confectioners'
sugar. Remove paper, trim edges of cake and cut crosswise into two 11 x 7
1/2 - -inch rectangles. Roll each rectangle tightly begining with the
cherry end. Wrap in waxed paper and cool. Spread cooled rolls thinly with
Frosting and roll in 1 cup pecans, chopped fine. Chill. To serve, cut in
1/2-inch slices. *For use with Pillsbury's Best Self-Rising Flour, omit
baking powder and salt. Butter Frosting: Cream 2 tablespoons butter. Blend
in 1 1/4 cups sifted confectioners' sugar alternately with 3 to 4 teaspoons
cream. Add 1/4 teaspoons French's Vanilla.
| Ingredients:
1 Cup(s) Dates; cut fine
1 Tablespoon(s) Flour
2/3 Cup(s) All Purpose Flour, sifted
1/2 Teaspoon(s) Double-acting baking powder
1/2 Teaspoon(s) Salt
3 Eggs
3/4 Cup(s) Sugar
1/2 Teaspoon(s) French's Vanilla
1/2 Cup(s) Funsten's Pecans; chopped
20 Maraschino cherries
2 Tablespoon(s) Butter
1 1/4 Cup(s) Confectioners' sugar; sifted
3 Teaspoon(s) Cream |
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