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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