Yield: 1 Servings
|2||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||Nutmeg; freshly ground|
|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 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