Instructions: BAKE at 325 degrees for 25 to 35 minutes.

MAKES about 3 dozen. Cot dates
with 1 tablespoon flour. Sift together 2/3 cup flour, baking powder, and salt. Set aside. Beat eggs until foamy. Gradually add 3/4 cup sugar, beating constantly until thick and ivory colored. Blend in Vanilla. Fold in the dry ingredients gently but thoroughly. Then fold in 1/2 cup pecans, chopped fine, and the dates. Spread in 15 1/2 x 10 1/2 x 1-inch jelly roll pan lined with waxed paper, greased generously and floured lightly. Drain maraschino cherries. Arrange 10 cherries across each end of batter about 1/2 inch from edge of pan. Bake in slow oven (325 degrees) 25 to 35 minutes. Turn out hot cake onto waxed paper sprinkled with confectioners sugar. Remove paper, trim edges of cake and cut crosswise into two 11 x 7 1/2 - -inch rectangles. Roll each rectangle tightly begining with the cherry end. Wrap in waxed paper and cool. Spread cooled rolls thinly with Frosting and roll in 1 cup pecans, chopped fine. Chill. To serve, cut in 1/2-inch slices.
*For use with Pillsburys Best Self-Rising Flour, omit baking powder and salt. Butter Frosting: Cream 2 tablespoons butter. Blend in 1 1/4 cups sifted confectioners sugar alternately with 3 to 4 teaspoons cream. Add 1/4 teaspoons Frenchs Vanilla.

Contest by Mrs. Clyde Brethorat, Lodi, Wisconsin.

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