¾ lb of butter 1 cup of brown sugar 3 large eggs 1 cup of cut pecan nuts 1 teaspoon of Robertson`s Lemon Essence 1 teaspoon of baking powder 1 ¼ cup of flour 1 cup cubed dates Flaked almonds and poppy seeds
Cook the butter and sugar on stove on medium heat until melted do not over cook. Allow the mixture to cool completely. Beat the eggs, add to mixture add lemon essence, the sifted flour lastly add the dates and nuts. Pre-heat oven to 180 degrees. Spray and Cook in a casserole dish size 30cm . Pour mixture in casserole decorate with the almonds and poppy seeds. Bake till golden brown in colour.