Avocado cake

Yield: 1 Servings

Measure Ingredient
1⅓ cup Sugar
½ cup Butter
2 \N Eggs; well beaten
1 cup Pureed avocado; (the riper, the better the flavor)
⅓ cup Buttermilk; (I subbed some sour cream...you use what you got!!)
½ teaspoon Cinnamon
½ teaspoon Nutmeg; freshly ground
½ teaspoon Allspice
½ teaspoon Salt
1½ teaspoon Baking soda
1½ cup All purpose flour
½ cup Chopped dates; (I subbed dried cherries)
¼ cup Golden raisins
½ cup Walnuts; (I used pecans)
1 pint Heavy cream
¼ cup Light rum
1 pinch Salt
1 cup Confectioners sugar

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@... (Ellen) on Jan 16, 1998

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