4 uova
Una coppa di latte
1 coppa di zucchero
1 una coppa e mezza di farina
4 qucchiaini (del se) di baking powder
Mezzo qucchiairio di Sale
Una libra di datteri
Una libra di noce
Un qucchiaio da tavola di vanilla

This recipe has been in our family for over 125 years. It has been modified and retested to the modern taste. The above is the way Grandma Giovannina wrote it in script for me.

4 eggs
1 c. milk
1 c. sugar
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. nutmeg
2 1/2 c. dates, cut in sm. pieces, soaked in water
1 c. chopped nuts
1/2 c. butter, melted

Beat together eggs, milk and vanilla. Set aside.

Mix together sugar, flour, baking powder, soda, salt, cinnamon, nutmeg.

Add the egg mixture to the dry ingredients. Mix well.

Drain the dates, reserving 1 tablespoon of date juice.

Add the dates, juice, nuts and butter. Mix well again.

Pour into greased and floured Bundt pan, smoothing the top. Bake at 350 degrees for about 45-50 minutes. Remove to cake rack to cool. Do NOT cut for 24 hours. Keep in a tight container in the refrigerator.