| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Double-acting baking powder |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Salt |
| 2 |
|
Sticks plus 2 tablespoons unsalted butter; softened (1 cup) |
| 2 |
c |
Firmly packed light brown sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Solid-pack; (canned) pumpkin |
| 1 |
ts |
Vanilla |
| 1 |
lb |
Pitted dried dates; cut into thirds |
|
|
; (about 2 cups) |
| 1 1/2 |
c |
Chopped pecans |
|
|
Nutmeg ice cream and bourbon burnt sugar |
|
|
; sauce as accompaniments |
INSTRUCTIONS
Into a bowl sift together the flour, the baking powder, the cinnamon, the
nutmeg, the cloves, and the salt. In another bowl with an electric mixer
cream the butter and the sugar, add the eggs, 1 at a time, beating, and
beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss
the dates with 1/4 cup of the flour mixture until they are coated well.
Gradually add the remaining flour mixture to the pumpkin mixture, beating
slowly, and stir in the date mixture and the pecans, stirring until the
batter is combined well. Pour the batter into a greased baking pan, 13 by 9
by 2 inches, and bake the cake in the middle of a preheated 350F. oven for
1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut
it into 12 squares, and serve it with the nutmeg ice cream and the bourbon
burnt sugar sauce.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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