2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 Lemon; * see note
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 sourmilk **** Caramel frosting:; * see not A winner in Senior division of the 1953 Pillsbury bakeoff. * Grind pulp and rind of lemon with 1 cup dates and 1/4 cup of dry ingredients.
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. **** sour milk to 1 cup of sweet milk add 1 T vinegar and let sit for 5 minutes. * Caramel Frosting: combine 1 cup sugar, 1 cup firmly packed brown sugar and 2/3 cup sour cream in sauce pan. Cook to soft ball stage 234. Remove from heat and cool to lukewarm,110f. Add 1 tsp vanilla beat until thick enough to spread. Thin with small amount of cream if necessary. Pat Dwigans —–