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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)