Vanilla Crumb Cake
|Flour||19 Tablespoon, sifted (2 Cups Plus Three Tablespoons)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Vanilla||2 1⁄2 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Seedless raisins/Chopped dates||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped pecans||2⁄3 Cup (10.67 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||1⁄4 Cup (4 tbs), sifted|
Preheat the oven to 350 degrees.
Sift together two cups of the flour, the baking powder and salt.
Blend the shortening with two teaspoons of the vanilla.
Gradually mix in the granulated sugar.
Beat in one egg at a time.
Stir in the dates or raisins.
Add the flour mixture alternately with the milk.
Turn into a well greased and lightly floured 9 x 9 x 2 inch pan and sprinkle the pecans over the top.
Combine the brown sugar, cinnamon, butter and the remaining three tablespoons flour and sprinkle this mixture over the nuts.
Bake until a cake tester inserted in the center comes out clean, about one hour and ten minutes.
Mix the confectioners' sugar, cream and remaining one-half teaspoon vanilla and drizzle over the cake while it is still warm.