2 lg. eggs
3/4 c. sugar
1/4 c. evaporated milk
8 oz. pkg. dates, pitted
1 c. coarsely chopped nuts
3 tbsp. flour
1 tsp. salt
1 c. heavy cream
Maraschino cherries for garnish

In medium bowl of electric mixer, combine eggs, sugar and evaporated milk; beat well. Fold in dates and nuts until well combined. Mix together flour, baking powder, and salt; mix into date batter thoroughly. Pour into well greased 8 x 12 inch baking pan. Bake at 325 degrees for 20 to 25 minutes until puffed and slightly browned on top. Remove and cool completely on wire rack. Cake will fall slightly. Just before serving time, whip cream until stiff peaks form. Cut cake into bite size pieces and layer in serving dish with whipped cream. Garnish with maraschino cherries.