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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