Fanned Date Cake

Recipe Ingredients

1/2 cup	118ml	Warm water - (105 to 115f)
2		Active dry yeast
1/2 cup	118ml	Warm milk - (105 to 115f)
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine - at room temperature
1 1/2 teaspoons	7.5ml	Salt
2		Eggs (at room temp) - beaten
4 1/2 cups	281g / 9.9oz	All-purpose flour (to 5 1/2)
1		Egg yolk
2 tablespoons	30ml	Milk
		Date filling
1		Chopped dates
2/3 cup	157ml	Water
2 tablespoons	30ml	Lemon juice
1/2 cup	73g / 2.6oz	Chopped walnuts
		Crumb topping
1/3 cup	20g / 0.7oz	Flour
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Ground cinnamon
2 tablespoons	30ml	Butter or margarine

Recipe Instructions

Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir warm milk, sugar, butter and salt into yeast mixture.

Add eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Meanwhile, prepare Date Filling and Crumb Topping.

Date Filling: Combine 1 package (8 ounces) chopped dates, 2/3 cup water and 2 tablespoons lemon juice in saucepan over medium heat.

Cook and stir until mixture boils and thickens to spreadable consistency. Stir in 1/2 cup chopped walnuts.

Crumb Topping: Combine flour, sugar and ground cinnamon. Cut in butter or margarine until mixture is crumbly.

Punch dough down; divide in half. Roll each half into an oblong, 9- x 18-inches. Spread 1/2 prepared filling in 2/3 of length of dough.

Fold unspread dough over 1/2 of spread dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges.

Place on greased baking sheets. Using scissors, cut 8 strips along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with prepared topping.

Bake at 350F for 25 minutes or until done. Remove from baking sheets and cool on wire racks.

Source:
Bacardi Rum Company

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