- 1 cup [225 g] shortening
- 2 cups [500 mL] brown sugar
- 3 beaten eggs
- 4 cups [560 g] cake and pastry flour
- Pinch of salt
- 1 teaspoon [5 mL] baking soda
Filling
- 1 pound [454 g] dates, chopped
- 1 cup [200 g] sugar
- 1 cup [250 mL] water
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- Prepare filling.
- Cream together shortening and brown sugar, until smooth.
- Mix in beaten eggs.
- Then mix in flour, salt and baking soda until well blended; refrigerate.
- Roll dough into a 1/2-inch [1.3-cm] thick rectangle.
- Evenly spread cooled filling all over dough.
- Roll, like a jelly roll cake; press at each end so that filling stays inside.
- Refrigerate or freeze until ready to bake.
- Slice roll into 1/4-inch [6-mm] thick slices.
- Bake into a preheated 350°F [180°C] oven for 12 to 15 minutes, until just golden.
Filling
- Bring all filling ingredients to a boil.
- Leave to simmer until thick.
- Leave to cool completely.
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