| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/3 | c | Sugar |
| 1/2 | c | Butter |
| 2 | Eggs; well beaten | |
| 1 | c | Pureed avocado; (the riper, the better the flavor) |
| 1/3 | c | Buttermilk; (I subbed some sour cream…you use what you got!!) |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg; freshly ground |
| 1/2 | ts | Allspice |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | c | All purpose flour |
| 1/2 | c | Chopped dates; (I subbed dried cherries) |
| 1/4 | c | Golden raisins |
| 1/2 | c | Walnuts; (I used pecans) |
| 1 | pt | Heavy cream |
| 1/4 | c | Light rum |
| 1 | pn | Salt |
| 1 | c | Confectioners sugar |
INSTRUCTIONS
from "Maurice's Tropical Fruit Cook Book" by Maurice de Verteuil (some modifications in directions made) Cream sugar and butter together. Add eggs; mix well. Add avocado puree; mix well. Lastly, add buttermilk. Combine spices, salt, soda and flour. Gradually, add dry ingredients to wet beating well; it should be on the stiff side. Add dates, raisins and walnuts. Turn into a greased 9x9 inch baking dish and bake for 1 hour or until a toothpick comes out clean. Combine cream, rum, salt and sugar and beat until stiff. (Of course, you must have your bowl and beaters chilled to accomplish this!). Chill. Serve a "dollop" of this cream on each piece of avocado cake. NOTE: This recipe can be doubled and baked in a 9x13 inch pan. The cooking time remains the same. I have never made the cream topping. I prefer to make a simple glaze with confectioners sugar, lime juice and milk, although keeping the cake "plain" is just fine. This is a lovely, moist, mildly spicy, old fashioned cake. People will guess that it is a carrot or zucchini cake if they don't know what the "secret" ingredient is. The batter is a lovely shade of green, but the cake bakes up a brown color. Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Jan 16, 1998
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