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    You are in: Home / Recipes / Date & Nut Cake (Gilacgi) Recipe
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    Date & Nut Cake (Gilacgi)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Bayhill's Note:

    Posted for the Zaar World Tour 2006-Iraq. From the "Best of International Cooking" cookbook. I haven't had a chance to try this yet, but it sounds delicious!

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    Units: US | Metric


    1. 1
      Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon, and nuts. Remove from heat.
    2. 2
      Preheat oven to 400ºF. Butter a round 8-1/2" cake pan; sprinkle with breadcrumbs.
    3. 3
      In a large bowl, combine semolina (or farina, or Cream of Wheat), flour, baking powder and sugar. Sprinkle vanilla over the mixture. Stir in butter.
    4. 4
      Spoon half of the mixture into the buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture.
    5. 5
      Bake in center of the oven for 35 to 40 minutes, or until golden brown. Cool, then slice.

    Ratings & Reviews:

    • on June 11, 2007


      This was very easy to do and I love the texture you get using semolina or polenta in baking. I used dried fruit medley as I was out of dates and the result was really great. Possibly this cake/dessert is best eaten warm - I had mine with whipped cream - as it may tend to dry out a little but I will never know as this cake will have vanished way before 24 hours is up as my family has greatly enjoyed it - thanks so much,Bayhill

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    Nutritional Facts for Date & Nut Cake (Gilacgi)

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 654.2
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 11.9 g
    Cholesterol 45.7 mg
    Sodium 193.9 mg
    Total Carbohydrate 96.1 g
    Dietary Fiber 6.7 g
    Sugars 42.9 g
    Protein 10.7 g

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