Old Fashioned Date and Nut Cakes
6 (10 3/4 ounce) empty soup cans, cleaned and dried
1 cup pitted dates, chopped
1 teaspoon baking soda
1 cup boiling water
3/4 cup packed brown sugar
1 1/2 cups plus 1 level tablespoon flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup walnuts, coarsely chopped
Generously grease and flour empty soup cans and set aside.
Place dates in a medium, heat-proof bowl.
Combine baking soda and boiling water and pour over dates. Set aside to cool, about 20 minutes.
In a large bowl of an electric mixer, beat egg on high speed until pale yellow, about 2 minutes.
Add sugar and continue beating for 1 minute. Add cooled date mixture.
In another bowl, sift together flour, baking powder and salt. Add to date-egg mixture and beat until well-incorporated.
Stir in walnuts by hand.
Divide dough among the 6 prepared cans, filling them half full.
Place cans in a preheated 325 degree F oven for 35 to 40 minutes or until cakes test done.
Remove from oven and cool in cans on wire rack.
Yield: 6 cakes