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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Dates are relatively heavy and the mixture is very light, so you'll need to be sure to cut the dates into very small pieces or you will find that they sink to the bottom of the cake. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 egg whites |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup cracker crumb, fine |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 lb dates, seeded and chopped |
1 cup nuts, chopped |
whipped cream, lightly sweetened |
Directions:
1. Preheat oven to 350F and line an 8 square cake pan with waxed paper.
2. Beat egg whites until they begin to stiffen; add sugar slowly, continuing to beat until mixture holds it's shape.
3. Add vanilla.
4. Mix cracker crumbs with baking powder and salt; combine with dates and nuts, then fold in egg whites.
5. Pour into prepared pan and bake for 30 minutes.
6. Cut into squares and serve with whipped cream.
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