Does anyone know the traditional formula of jujube cake and jujube paste cake?

Jujube mud cake: (original formula) 500g of eggs, 500g of sugar, 500g of low gluten, 8g of baking powder, 7g of baking powder, 400g of salad oil, 200g of black dates, 200g of clear water, 200g of Huasan milk and 50g of brandy1. Wash the black dates and remove the stones. 2. Soak in water+three-flower milk+brandy (half an hour), cook thoroughly, and make it into a paste for later use; 3. Mix the eggs and sugar evenly (about 5 minutes) to fully dissolve the particles; 4. Add the sieved low gluten+baking powder+baking soda powder into the egg mixture and stir evenly; 5. Add jujube paste and stir evenly; 6. Finally, add salad oil and stir evenly to make cake batter; 7. Put the hard oil-proof paper cups into the baking tray, pour the batter to 8 points, bake at 160 and 140 degrees for 25 minutes respectively, and then take them out of the oven. (New formula) 4 eggs (excluding egg skin 207g), sugar 140g (approx.), low-gluten flour 207g, baking powder 3-4g, baking powder 2g, salad oil 1 15g (original formula is black dates, and my three flowers milk/kloc-5g). When making, twice baking powder was used instead of baking soda for the first time. The cake was rough in texture and unsatisfactory in taste. I didn't have a hard oil-proof cup, so I dragged the cake paper into the egg tart mold; This cake oil is relatively heavy, so I added some raisins to reduce the taste of the oil, but if the oil is less than the present amount, the cake will feel drier and rougher. Enter the penultimate oven (my home is Emperor 25B), first "full fire 160 degrees 15 minutes", then "full fire 145 degrees 15 minutes".