1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup vegetable oil
1/2 cup white wine
1 teaspoon vanilla extract
1 (8 ounce) can sweetened hot water
1/2 cup chopped dates
1/4 cup chopped walnuts
1/2 cup chopped sunflower seeds
1 egg, lightly beaten
1/4 teaspoon vanilla extract
2 tablespoons butter or margarine
Melt 1 cup white sugar in a medium saucepan over low heat. Stir in the flour and salt, beating until well blended. Gradually add water, stirring constantly, until sugar is dissolved. Do not boil. Remove from heat; stir in sugar and whipped cream. Stir until mixture is smooth.
Add oil, 1/2 cup at a time, stirring until well blended. Dot with margarine. Pour mixture into pan.
Cover, and cool completely. Refrigerate overnight. Heat the wine, one tablespoon at a time, stirring constantly to make a smooth syrup. Boil mixture for 10 minutes, stirring constantly. Pour into the pan with the sugar mixture, stirring until all sugar is incorporated. Cover, and refrigerate overnight.
When the mixture comes to a rolling boil, bring to a low boil, and then reduce heat. Boil mixture for 5 minutes, stirring constantly. Do not boil. Cool completely. Serve immediately.
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