There is a great deal of controversy in my family about these squares. They are called "Alethea's Squares" since the recipe originated with my great-aunt Alethea, a fabulous cook. However, there are at least two versions in circulation, and they are quite different. This one is my favourite: a nice rich cake studded with fruit, ginger and nuts, topped with butterscoth icing. Mm! Mm! It wouldn't be Christmas without them.

Ingredients

chopped favourite nuts1⁄2 cup
chopped preserved gingerroot1⁄3 cup
chopped dates3⁄4 cup
eggs↗2
sugar↗1⁄2 cup
melted butter3 tablespoons
soft unbleached flour↗3⁄4 cup
baking powder↗1 1⁄4 teaspoons
salt↗1⁄4 teaspoon
butter↗1 1⁄2 tablespoons
milk↗1 1⁄2 tablespoons
dark brown sugar↗1⁄4 cup
sucanat
icing sugar↗3⁄4 cup
vanilla extract↗1⁄2 teaspoon

Step-by-step instructions

1
Preheat the oven to 350°F.
2
Butter a 9" square pan.
3
Chop the nuts, ginger and dates.
4
Set them aside.
5
Beat the eggs.
6
Beat in the sugar and the melted butter.
7
Sift together the flour, baking powder and salt.
8
Add the dates and nuts to the flour.
9
Mix in the wet ingredients.
10
It will seem like there is a great deal of dates and nuts, and very little batter.
11
Don't worry, it will work out.
12
Spread evenly in the prepared 9" pan.
13
Bake at 350°F for 25 minutes, until done.
14
Remove and let cool in the pan.
15
Heat the butter, milk and brown sugar until dissolved.
16
Beat in the icing sugar and the vanilla.
17
Spread the icing over the cake.
18
Cut it into squares, and remove them from the pan.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App