Lynn's Avocado Cake
1 1/3 cup Sugar
1/2 cup Butter
2 x Eggs, well beaten
1 cup Pureed avocado, (the riper, the better the flavor)
1/3 cup Buttermilk, (I subbed some sour cream...you use what you got!!)
1/2 tsp Cinnamon
1/2 tsp Nutmeg, freshly ground
1/2 tsp Allspice
1/2 tsp Salt
1 1/2 tsp Baking soda
1 1/2 cup All purpose flour
1/2 cup Chopped dates, (I subbed dried cherries)
1/4 cup Golden raisins
1/2 cup Walnuts, (I used pecans)
1 pt Heavy cream
1/4 cup Light rum
1 pch Salt
1 cup Confectioners sugar
Method :
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.