Morocan Date Cake Recipe




Morocan Date Cake Ingredients

1/2 cup butter
1/4 cup sugar (or up to double amt.)
4 eggs
1 tsp baking powder
1 cup unbleached white flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 cup milk
1/2 tsp pure vanilla extract
1 cup pitted, chopped dates
1/2 cup chopped walnuts
1 fresh whipped cream

A Recipe for
Morocan Date Cake

 

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This Recipe for Morocan Date Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for Morocan Date Cake from the recipe cookbook of Recipes-to-go (Dessert)


Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

Albert Einstein (1879-1955)



Morocan Date Cake

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)






Morocan Date Cake Directions

Preheat the oven to 325 F.

Cream together the butter and sugar. Beat in the eggs. Combine the
baking powder, flour, cinnamon, nutmeg, and cloves. Add the dry
ingredients to the egg mixture, beating well. Mix in the milk and
vanilla. Beat well. Add the chopped dates and walnuts and stir again
to distribute them evenly.

Butter and flour a 9-inch cake pan. Pour the batter into the pan.
Bake for about 30 minutes, until a knife inserted into the center
comes out clean.

Serve with fresh whipped cream.

Source: Sundays at Moosewood Restaurant Typed for you by Karen
Mintzias

Serves: 10

 

 

 

 

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Morocan Date Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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