This cake can be served as a dessert at a banquet or as a snack. Method is as follows:
1. Dissolve 2 t. dry yeast in 1.5 C. of warm water. Add 3.5 C. of flour and knead until evenly mixed. Cover with a wet cloth for three hours until the dough doubles in size.
2. Remove the dough to a pastry board. Then roll and press it into a thin 30 inch by 24 inch square. Spread a layer of lard and sprinkle 1 T. of sugar and some red dates over it. Fold the right one-third portion to cover the middle portion and spread lard, sugar and red dates on top evenly. Fold the left portion to the center to cover the right portion.
3. Turn the dough around, so that a folded edge faces you. Repeat the rolling and pressing procedure. Spread lard and sugar. Repeat the folding step twice. Finally, fold the dough into a piece 1 foot by 8 inches wide in a total of 54 layers. Let stand for 30 minutes, then place on a wet cloth on a steamer rack. Place over boiling water. Steam 50 minutes. Remove and allow to cool. Cut into small squares or diamonds and serve.