1 cup butter
3/4 cup white sugar
4 eggs
1/8 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups milk
3 cups fruit preserves
1/4 cup lemon juice
1 cup lukewarm milk
1 cup fresh mint
1 cup chopped dates
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
In a large bowl, cream together the butter, sugar and eggs. Beat in the vanilla until smooth. Combine the flour, baking powder, salt and milk; beat into the creamed mixture until well blended. Stir in the fruit preserves, lemon juice and mint. Pour into the prepared pan.
Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. While the cake is still warm, layer the fruit preserves over the top and pour the lemon juice over the fruit preserves. Garnish with the dates.
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