I had a terrible, absolutely terrible day at work this week. What to do but come home and bake?
I decided I really wanted to explore my antique cookbooks for other great foodie gifts. I started out this project with Butterscotch Drops from a 1959 Farm Journal cookbook. I reached for an old Fannie Farmer book but basically it was only full of gingerbread in the cookie section. I then grabbed an old Amy Vanderbilt one (because I love that Andy Warhol illustrated it), but again I was disappointed in the cookie section. Finally, I settled on a 1972 edition of Best Recipes from the Cook Book Guild. There I found a recipe for Wine Date Cake Squares. It looked super easy, so I gave it a go.
I have scanned in the exact recipe, but here is my revision.
Wine Fruit ‘n Nut Squares
1/4 c. butter, softened
1 c. dark brown sugar, packed
1 large egg
1 1/2 c. flour
1 t. soda
1/4 t. salt
1 t. cinnamon
1 t. freshly grated nutmeg
1 c. dried cherries
1 c. pecan halves (or pieces)
1 c. sweet white wine
Preheat oven to 350 degrees.
Cream butter and sugar; add egg and beat until blended. In a separate bowl, whisk together dry ingredients and spices. Add cherries and nuts and to dry ingredients and toss to mix.
Alternately, add flour/fruit/nut mixture and wine to butter/egg/sugar mixture, beating well after each.
Pour out batter into a prepared 9 x 12 pan. Bake 30 minutes.
Cool slightly and sprinkle with powdered sugar. Cut into squares.
Since the the recipe suggests serving these at teatime, I think the perfect gift would be to pair this cake with some favorite teas.
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