"While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana..."
INGREDIENTS
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1 cup butter, softened
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1-1/2 cups sugar
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3 large Nellie’s Free Range Eggs
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3 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon ground cloves
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1 teaspoon ground nutmeg
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1-1/2 cups finely chopped dates
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1 cup finely chopped raisins
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1 cup finely chopped walnuts
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GLAZE:
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2 cups confectioners' sugar
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2 tablespoons lemon juice
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2 tablespoons water