1 c. whole cranberry sauce, drained
1 c. chopped fresh California dates
1/2 c. sifted flour
1/2 c. chopped walnuts
1 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 tsp. vanilla
3/4 c. sugar
1/2 pt. heavy cream, whipped

Combine cranberry sauce with dates and nuts. Sift together flour, baking powder and salt; blend thoroughly with date mixture. Beat egg whites until stiff. Without washing beaters, beat egg yolks and vanilla together. Gradually beat in sugar. Stir into date and flour mixture. Blend well. Fold in egg whites and pour into well oiled 8 x 13 inch pan.

Bake at 325 degrees for 45 minutes or until wooden pick inserted comes out clean. Cut into squares and serve warm or cold with whipped cream.