- 4 eggs
- 2 cups sugar
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 cups chopped dates
- 1 cup chopped walnuts
- 2 oranges, peeled and sectioned
- 2 bananas, peeled and sliced
- 1 cup raspberries
- 1 (8 ounce) can pineapple chunks, drained
- 1 cup heavy cream, whipped
- In a large mixing bowl, beat eggs and sugar until light. Add shortening and vanilla; beat well. Combine flour, baking powder, salt, dates and nuts; stir into mixing bowl and mix well. Spread in a greased 13-in.x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack. Break torte into small pieces and arrange on a serving plate. Just before serving, place fruit on top and cover with whipped cream. Fruit can be varied by season.