- Details
- Category: Past Issues
Greetings all. Sunday mornings can be one of the most relaxing times of the week. Having a few hours to sit around, read, talk, and not have to go anywhere, is refreshing for the body, mind, and soul. If you find yourself in this welcome circumstance, give these eggs a try. The recipe is for one serving, but if you use a larger pan, you can multiply the recipe as needed. Served with the other breakfast staples of coffee, tea, juice, toast, muffins, and fresh fruit, it will be tempting to do this every Sunday. If only life were like that!
Italian Date-Nut Cake
2 cups sugar ~ 1 cup butter, at room temperature
4 eggs, at room temperature
1 pint sour cream ~ 2 teaspoons vanilla
3¾ cups flour ~ 1 teaspoon baking soda
1 cup chopped nuts (walnuts or pecans)
1 cup chopped dates ~ ½ cup sliced Maraschino cherries
¼ cup orange juice ~ ¼ cup apricot brandy
At medium speed, cream together the butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating 30 seconds between additions. Stir in the sour cream and vanilla until thoroughly combined. Whisk baking soda with the flour. Carefully fold flour mixture into wet ingredients until nearly combined. Add nuts and fruit, and continue folding until evenly combined, but do not overmix. Transfer batter to a buttered 10-inch tube pan, and bake at 350 degreesF for 60 to 90 minutes. Remove cake from oven and leave in the pan. Combine orange juice with brandy. While cake is hot, pour the juice mixture over the cake very slowly so the juice is absorbed into the cake and does not run off and down sides of pan. Cool completely in the pan. This is a moist cake, and should be stored in the refrigerator, but is best if brought to room temperature before serving. Serves 12 -16.