Ingredients

1-1/2 C. water
1 C. chopped pitted dates
1 C. sugar
1/4 C. butter, softened
1 egg
1 tsp. vanilla
1-1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. finely chopped pecans
Icing:
1/3 C. butter
3/4 C. flaked coconut
2/3 C. brown sugar, well packed
1/4 C. heavy whipping cream

Cooking Instructions

Mix water and dates in a small pot and bring to the boil. Lower the heat to low and simmer for about 7 minutes. Stir this mixture occasionally, while cooking, until it smooth and quite thick. Allow to cool. Next, preheat the oven to 350. Grease an 8″ square cake pan. Cream sugar and butter well, and then add the vanilla and the egg. In another bowl, mix the flour, baking powder and soda together and then add this to the butter mixture, as well as the nuts and dates. Put mixture into the greased cake pan. Bake for about 45 minutes until done. Allow to cool thoroughly. Icing: In a small pan, melt the butter, then add cream, coconut and sugar. Boil this mixture, then turn down to a simmer. Allow to simmer for about 6 minutes, or until a candy thermometer reaches about 235F. Allow it to cool slightly, then pour this icing over the cake.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: