Maraschino Date Nut Cake
|Sifted all-purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Maraschino cherries||1 1⁄2 Cup (24 tbs), drained, sliced|
|Dates||7 Ounce, cut into pieces (1 Cup)|
|Coarsely chopped pecans||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate squares||2 Ounce (2 Squares)|
|Unseasoned mashed potatoes||1 Cup (16 tbs), cold|
|Milk||1⁄2 Cup (8 tbs)|
Sift the flour, baking powder, salt, allspice, and cinnamon together and blend well; set aside.
Mix cherries, dates, pecans, and the 1/4 cup flour; set aside.
Cream butter with extract.
Add sugar gradually, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Mix in the grated chocolate and cooled mashed potatoes.
Beating only until blended after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture.
Blend in fruit-nut mixture.
Turn batter into a greased (bottom only) 13x9x2-inch baking pan and spread evenly to edges.
Bake at 300Â°F about 1 1/2 hours, or until cake tests done.
Remove from oven to wire rack and cool cake completely in pan.