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INGREDIENTS
Sift together flour, baking powder, baking soda, cinnamon, cloves 1
and salt. Set aside. In large mixing bowl, beat the eggs and sugar
thoroughly. Add the olive oil and mix well. Add the sifted dry
ingredients to the batter and beat just until combined. Stir in the
pineapple, walnuts, dates and carrots.
Spread batter in two greased and waxed paper lined I0-inch cake pans and bake at 350 degrees for about 45 minutes or until cake pulls away from pan, and cool completely on wire rack.
FROSTING
In large mixing bowl, beat together cream cheese, butter, vanilla and pinch of salt until fluffy. Gradually add sifted confectioners' sugar and beat until smooth. Frost Cake and refrigerate.
INGREDIENTS
Sprinkle dates with soda, pour the boiling water over the mixture
and let stand until cool. Break egg yolk into a bowl, beat, add sugar
gradually, add vanilla. Combine with date mixture. Sift into mixture
the flour, baking powder and salt, and mix in. Do NOT beat. Pour
into greased 8 x 4 x 3 loaf tin. Bake about 75 minutes in moderate oven (350 degrees). Better when one day old. Keep covered.
INGREDIENTS
Combine all ingredients except dates. Beat with electric mixer until smooth. Spread batter evenly in greased (or PAM-sprayed) jelly roll pan. Arrange date slices in rows or in an attractive manner. Pat lightly into batter.
Bake at 350 degrees for 20-25 minutes, or until it tests done. Cool on rack. Dust lightly with sifted confectioners' sugar, if desired. Cut into desired sized pieces. Yields one jelly roll pan sized flan. Flavor will be enhanced if covered with plastic wrap and let age a day or so.
INGREDIENTS
Put dates and 1/2 cup milk in blender on high speed. Blend until smooth. Add remaining cup milk and ice cream. Blend at low speed until mixed. Serve immediately. Serves 3-4.
