1 lb Dates; cut up
6 c Whole pecans
1 lb Whole candied cherries
1 lb Candied pineapple; cut up
1 c Sugar
1 c (heaping) flour
1 ts Salt
4 Eggs; separated, beaten
2 ts Vanilla
Put fruit & nuts in large bowl. (Save out a few whole cherries & pineapple
to put on top of cake.) Sift in flour, salt & sugar. Mix well. Stir in
beaten egg whites, then egg yolks. Add vanilla. Mix well. Pour into greased
angel food cake pan that has had bottom lined with brown (sack) paper. Bake
1-1/2 hours at 300. Leave in oven until cool. (I always place about another
1/2 cup whole pecans on top of batter before putting in oven.)
KITTY ROBINS
LEACHVILLE, AR
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings