Elizabeth Cake

• 1 cup boiling water
• 1 cup chopped dates
• 1 teaspoon baking soda
• ¼ cup butter, softened
• 1 cup sugar
• 1 egg
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans
• ¼ cup plus 1 tablespoon whipping cream
• 2 tablespoons butter
• Pecan halves
• Maraschino cherries

Combine water, dates, and soda; stir well. Let stand 15 minutes. Cream ¼ cup butter; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and chopped pecans. Pour batter into a greased 8 ½ x 4 ½ x 3 inch loafpan. Bake at 350 degrees F for 55 to 60 minutes. (Cake will not test done.)  Let cool in pan 10 minutes. Let cool in pan 10 minutes. Remove from pan, and place on a serving plate. Combine brown sugar, cream, and 2 tablespoons butter in a saucepan; stir well. Bring to a boil over medium heat. Reduce heat to low; simmer 3 to 5 minutes or until slightly thickened, stirring constantly. Pour over cake. Let cool completely. Garnish with pecan halves and cherries. Yield: 1 loaf.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com