Dates, nuts and a little vanilla make up Vera’s simple cake, with Snowdrift—a once-familiar brand of vegetable shortening—providing the fat. With no pan size or frosting mentioned and an alternate baking time for cupcakes, it sounds much like the sort of moist, sturdy date-and-nut cake we might be tempted to call a muffin today.
Seed 1 pkg dates (don’t cut).
Pour 1 cup boiling water & 1 tsp soda over dates.
Cream
1 cup sugar
4 melted tbs Snowdrift
1 egg
Beat well.
Combine this with dates.
Add
1 1/2 cups flour
1 cup
nuts
1 tsp vanilla
Bake 40 minutes.
(20 min. for cupcakes)
350°-375°