I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Pecan Cake

3 eggs, separated
1 1/2 cups sugar
1 cup flour
1 quart (4 cups) finely chopped pecans
8 oz. package pitted dates, chopped
2 tsp. vanilla

Beat egg whites until soft peaks form.  In separate bowl, beat egg yolks.  Add remaining ingredients.  Mix well.  Gently fold in egg whites.  Spoon into greased and floured tube pan.  Bake at 250 degrees for 2 1/2 hours.

This is a delicious cake with a rich toasty nut flavor.  I first ate it at the home of Mr. and Mrs. Sheffield, neighbors who were the previous owners of our farm in Madison.  At age 12, I thought it was the best thing I had ever eaten, and coming from North Dakota where nuts were not plentiful, it seemed an extravagant use of nuts.  Mrs. Sheffield had pecan trees on her property and this is her recipe.

 
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