1 lb. shelled English walnuts
1 cup pitted dates, coarsely chopped
1 cup all-purpose flour
1 cup sugar
1/2 tsp. salt
3 tsp. baking powder
4 eggs

Mix dry ingredients and sift over dates and nuts until all are covered. Beat eggs until light. Pour over date and nut mixture. Turn with spoon until everything is coated with egg.

Line ring mold or large bread pan with wax paper. Press ingredients firmly into pan with back of spoon.

Bake at 250°F for 2 hours. When removed from oven, take off wax paper and cool overnight before slicing. This cake is very rich. Suggest no more than 1/4 inch slices. We serve it spread with whipped cream cheese.