Are you ready for Easter? It's a gorgeous weekend here and I hope you are having the same.
Here is a very simple and unique date nut cake that you can whip together in no time at all. This cake makes a wonderful brunch cake or coffee/tea cake. It doesn't need any embellishments whatsoever.
You could dust it with powdered sugar but I chose not to so you could see the meringue-like topping to this cake. The texture of this cake is so interesting and delicious! The recipe was found in one of my oldest cookbooks. It's called, American Cooks by the General Federation of Women's Clubs and was recommended to me by a chef who married my college roommate. I would venture to say that it's still one of the most valuable cookbooks in my collection!
You still have time to make this for brunch tomorrow!
I also have some flower ideas for your Easter buffet or table. Take a shallow dish and put some water in it. Add any flowers you like, trimming the stems as necessary, and cover with a pretty bowl or upside down vase.
Use pretty wine glasses to display blooms. Here is a glass I saved from my mother's home that brings back wonderful memories of her.
Another favorite is to use egg cups as vases. Easy to find at World Market, Bed Bath and Beyond or Target. They make charming little floral displays.
If you have some early spring blooms in your yard, this is a great way to use them!
Whatever your plans for tomorrow, I hope you have a wonderful day!
Date and Pecan Brunch CakePrintable Recipe
1 cup presifted flour (I used AP flour)
1-1/2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 cups coarsely chopped pecans
16-24 ounces dates, pitted and chopped (I used 16 ounces)
4 eggs, separated
1 teaspoon vanilla
Preheat oven to 350F. Grease a 9-inch square baking pan and line the bottom with parchment paper or waxed paper.
In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Stir in the pecans and dates.
In a small mixing bowl, beat the egg yolks and vanilla until light yellow.
In large mixing bowl, beat the egg whites until stiff but not dry. Fold egg yolk mixture into egg whites. Fold in the flour mixture and pour out into the prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool 10 minutes and remove onto a wire rack to cool completely. (Place wire rack upside down over pan and tip both over to remove cake).
Cut into squares and serve.