Jujube Cake Ingredients:

1 cup sugar

1/2 cup butter

2 cups dried, minced jujube

1 cup water

Bring these to a boil then set aside to cool

2 cups wheat flour

1 teaspoonful soda

1/2 teaspoonful salt

Sift these together then add to the above mixture.

 Jujube Cake Cooking Temperature - Bake at 325° F

Jujube Cake Preparation:

Wash about 3 pounds dried jujubes; drain and prick each several times with a fork. In a kettle bring to a boil 5 cups water, 5-1/2 cups sugar, and 1 tablespoon corn starch. Add the jujubes and simmer, uncovered, stirring occasionally, for 30 minutes. Cool, cover, and chill overnight. The next day bring syrup and jujubes to a boil and simmer, uncovered, 30 minutes. With a slotted spoon lift jujubes from syrup and place slightly apart on rimmed pans. Dry in oven or in sun for about 2 to 3 days. Check fruit frequently and turn fruit occasionally until the jujubes are like the

Dates ones sees in the market. Boil syrup remaining from the Candied Jujubes, uncovered, until reduced to about 2 cups. Use over pancakes and waffles. Store in the refrigerator. Other uses: Substitute the dried jujube wherever

Recipes call for raisins or dates. Dried jujubes are a wonderful snack that can be prepared without the use of any preservative as is so commonly needed for other dried fruits.