1 stick butter
Flour
1 c. pitted diced dates
3/4 c. dark seedless raisins
1/4 c. golden seedless raisins
1 tsp. baking soda
1 c. boiling water
1 c. sugar
1 tsp. vanilla
1 egg
1 1/3 c. sifted flour
3/4 c. walnuts, broken into sm. pieces

1. Preheat oven to 350 degrees.

2. Butter standard loaf pan (9 1/2 x 5 1/2 x 2 3/4 inches). Line bottom with a rectangle of wax paper. Butter this rectangle and sprinkle with flour. Shake out excess flour.

3. Put the dates and raisins into a mixing bowl.

4. Dissolve the baking soda with the boiling water and pour it over the date mixture.

5. Cream together the sugar and butter. Beat in vanilla and egg. Add flour and mix well. Add date mixture including the liquid. Add walnuts. Note: This will be a quite liquid batter. Pour mixture into the prepared pan and smooth over the top. Place in oven and bake from 1 hour to 1 hour and 15 minutes, or until cake is done (when top of cake is dark brown and a knife inserted in center comes out clean). Let cool about 5 minutes. Unmold on rack and remove paper.