3 Eggs
2 c Sugar
1 c Butter; melted
3 c Flour
1 ts Soda
1 ts Allspice
1 c Buttermilk
1 c Strawberry preserves
1 c Pecans; chopped
1 c Dates; chopped
1/2 c Butter; melted
2 c Sugar
1 1/2 c Whipping cream
3/4 c Pecans; chopped
1 c Dates; chopped
1/2 c Chopped candied cherries
Grease & flour pans. Beat eggs. Add sugar & mix well. Add butter & mix. Add
1 cup flour & spices. Alternate rest of flour with buttermilk, mixing after
each addition. Add preserves, pecans & dates. Bake at 325 in 3 greased &
floured layer pans about 30 minutes or until done. Cool before icing.
ICING: Mix 1/2 cup melted butter, 2 cups sugar, whipping cream, pecans,
dates & candied cherries in heavy saucepan. Cook, being careful not to
scorch. Let cook until desired thickness to spread. After filling & cake
are cool, spread between layers (in which small holed have been punched
with a fork) & on top & sides of cake.
RADA JACKSON
MARVELL, AR
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings