Ingredients

2 1/4 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 lemon
1 C. dates
1/2 C. butter
1/2 C. granulated sugar
1/2 C. brown sugar, packed
2 eggs; slightly beaten
1 C. buttermilk or sour milk
Favorite Caramel Frosting:
3 C. sugar; divided
3/4 C. milk
1 egg; beaten
Pinch salt
1/2 C. butter or margarine; cut up

Cooking Instructions

Cream together the butter and both sugars; add eggs and beat for one minute. Add buttermilk alternately with the flour mixture to the egg mixture. Pour batter into two well greased and lightly floured 8 inch round pans. Bake in preheated 350 oven for 30-35 minutes. Frost with favorite caramel frosting. Favorite Caramel Frosting: Sprinkle 1/2 C. sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2-1/2 C. sugar, milk, beaten egg, and salt, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. Cook over medium heat, stirring frequently, until a candy thermometer registers 230 degrees. Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency and spread on cooled cake.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)