1 tbsp. butter
1 c. oil
1 c. chopped walnuts
1 tsp. vanilla
3 c. crushed fruit pulp (peaches, pineapple, strawberries)
1 c. chopped almonds
1 c. raisins
2 c. oatmeal
2 c. flour
1/2 lb. dates for filling

Mix all ingredients to form dough. Press into 2 (9") round layer cake pans that are lightly greased. Bake for 40 to 50 minutes. Cool 10 minutes. Then remove from pans and cool completely. Place 1/2 pound dates (pitted) in a saucepan covered with water. Simmer 10 to 15 minutes. Mash into a paste. Place filling between cake layers and let stand at room temperature for several hours. Cake improves with age. Keep tightly wrapped in foil in refrigerator up to 10 days.