Whether I serve my torte with coffee at a luncheon or in the evening when friends visit, I always get compliments. My husband (we've been married 42 years), three children and five grandchildren are all good eaters, and it's a joy to prepare this dessert for them, too! Cooking is something I've always enjoyed. I also like sewing, quilting and gardening. My husband and I travel by trailer as often as we can, and we're members, too, of group called "Laborers for Christ" that helps congregations build churches and schools.
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1 cup chopped dates
- Whipped cream
- In a bowl, beat eggs. Gradually add sugars and beat until well mixed. Combine the flour, baking powder and salt; add to egg mixture and stir until moistened. Stir in nuts and dates. Pour into a greased 8-in. square baking pan.
- Bake at 350° for 30 minutes. Torte top will be crusty and the inside chewy. Cool. Cut into squares and serve with a dollop of whipped cream. Yield: 9 servings.
Originally published as Date Nut Torte in Country Woman May/June 1991, p33
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