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Matrimonial Cake

1 3/4 cups rolled oats
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter

1/2 pound chopped dates
1/2 cup granulated sugar
1 cup water
juice of 1 lemon

1/2 cup packed brown sugar
2 tablespoons cornstarch
3/4 cup water
1 cup raisins
juice and grated rind of 1 lemon
1/3 cup chopped walnuts

In bowl, combine rolled oats, sugar, flour, soda and salt. With
pastry blender or 2 knives, cut in butter until crumbly. Press
half the crumb mixture into greased 8-inch square baking pan.

In saucepan, over low heat, cook dates, sugar and water until
thickened and smooth, about 10 minutes. Add lemon juice and mix
well. Spread over crumb layer, sprinkle remaining crumb mixture
over filling. Bake in 300 oven for about 45 minutes, or until
lightly browned.

Raisin Filling: In heavy saucepan, combine sugar, cornstarch, water
and raisins. Cook over medium heat, stirring often, until thickened.
Remove from heat; stir in lemon juice, rind and walnuts. Spread
over crumb layer.

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