===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 11-21-93 (12:44)             Number: 196
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Cake Recipe 2                  Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v7.02

     Title: Holiday Cheddar Date Cake
Categories: Cakes, Cheese, Desserts, Fruits
  Servings: 20

    3/4 c  Butter; Room Temperature            1 ts Cinnamon; Ground
  1 1/2 c  Light Brown Sugar; Packed         1/4 ts Cloves; Ground
      4    Eggs; Lg                           16 oz Dates; Pitted,Finely Chopped
      1 c  Cheddar; Sharp, Shredded            2 c  Pecans; Chopped
  3 1/2 c  Unbleached Flour                    4 oz Candied Cherries;Halved,1jar
    1/2 ts Baking Soda                         2 c  Raisins; Golden
      1 ts Salt                                1 c  Milk
--------------------------------DECORATIONS--------------------------------
      4    Candied Pineapple Slices           12    Almonds; Whole Blanched

  *  You can make a decorative design on the top of the cake by quartering
     the candied Pineapple Slices and using the whole almonds, if desired.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan;
  set aside.  In a large bowl, beat the butter and brown sugar with an
  electric mixer on medium, until well blended.  Add the eggs, one at a time,
  beating well after each addition.  Beat in the cheddar cheese.  Sift the
  flour, baking soda, salt, cinnamon and cloves into a medium bowl.  In
  another medium bowl, combine the dates, pecans, cherries and raisins.  Add
  2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
  Alternately beat the remaining flour mixture and milk into the butter
  mixture until well blended.  Stir in the floured fruit mixture by hand
  until distributed throughout the batter.  Turn into the prepared pan. Bake
  for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the
  side of the pan and the top springs back when lightly pressed. Cool for 15
  minutes in the pan on a wire rack then remove from the pan. Cool completely
  on the wire rack.  When cool, store in a container with a tight lid for up
  to 6 weeks.  To serve, cut into thin slices.

-----

         Jack Wells Host of the Home Cooking and Recipes sub

     The GWE BBS * Steubenville, Oh * VBBS 6.10 * VBBS Core Support Board
   WWIVnet * WWIVlink * IceNET * US Robotics DS 3-nodes * Assistant NC VNET
   [VSP] Utility Support * MUDS * Over 40,000 files On-Line * Fido-1:129/201
