Date and Pecan Brunch Cake

~from Savoring Time in the Kitchen

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.

Adapted from American Cooks
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