Date and Nut Cake

Here is a very simple and unique date nut cake that you can whip together in no time at all and 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!

I also have some flower ideas for your spring 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 clear 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.  They make charming little floral displays.   

If you have some early spring blooms in your yard, this is a great way to use them!

Date and Nut Cake

Printable 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.

Lemon Brunch Cake

I first posted this recipe about three years ago but I felt it was time to do a redux as this lemony cake would be a perfect addition to an Easter brunch.  Perfect for any occasion -  any time of year, actually!  The reason I say brunch cake is this cake has the dense texture of a 'muffin' - very moist and crumbly.

It also has the most luxurious lemon flavor as it is soaked in fresh lemon juice hot from the oven.  It stays amazingly moist 3-4 days after baking.  My husband keeps asking me when I'm going to make it again. He loves a slice after breakfast.

A shower of powdered sugar and some fresh berries is all it needs, and, perhaps a cup of tea or mimosa. I used my new Bavaria bundt pan from Nordic Ware.  I love their bake ware and that is a completely unsolicited comment! Given a good spritz of baking spray with flour, cakes always come out beautifully.

It's been a busy time here with more to come! We celebrated the 3rd birthday of our youngest grandson two weeks ago followed by my birthday this past week.  Next week, it will be my hubby's birthday, then Easter, followed by our oldest daughter's birthday a little over a week later.  Fun times!

My sweetheart took me to my favorite French restaurants for my birthday where I enjoy quail for the first time "Cailles Farcies avec Truffe Noire".  I felt like I was in my favorite foodie movie "Babette's Feast" :-)

Soon it will be April and even more reason to celebrate :)

Lemon Brunch Cake

Adapted from lke's Kitchen Printable Recipe Note:  If you use a bundt pan for this recipe, you will find that the batter only fills up the pan by about 1/2 way or so.  That's okay. This is a smaller (shorter) cake.  3 eggs Zest of 2 lemons 14 tablespoons (200 gr) unsalted butter (softened at room temperature) 1-1/4 cups (250 gr) granulated sugar 1 cup (125 gr) unbleached all-purpose flour 1 cup (125 gr) Bob's Red Mill Brown Rice Flour - or substitute corn starch 2 teaspoons baking powder Lemon juice from 2 lemons (about 1/2 cup). 4-5 tablespoons powdered sugar Grease and flour a 9-inch round cake pan or spray with baking spray with flour such as Baker's Joy brand. In a mixing bowl, beat the softened butter with lemon zest for about 30 seconds on medium speed. Add sugar, continue beating until combined. Add the eggs, one at a time and beat until combined. In a small bowl, combine the flour, rice flour and baking powder. Add the flour mixture and mix until it is incorporated and you have a smooth batter. Put the cake in a cold oven, then turn the oven on to 325 degrees. Bake for about one hour or until a toothpick inserted comes out clean (this will depend on the size of the pan you use to be sure to do a toothpick check at least 15 minutes earlier). When done, place a cooling rack upside down over the top of the cake pan and carefully flip over using oven mitts. Place the cooling rack over a large, rimmed baking sheet. Add the lemon juice to the powdered sugar a little at a time so no lumps form and whisk together. Drizzle over the hot cake. Once the cake is cool, you can sprinkle with powdered sugar. Serve with fresh berries and enjoy! This cake keeps well, covered with plastic wrap for at least three days.