Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -eileen lamparelli cgdr39a |
| ¾ teaspoon | Salt |
| ¾ cup | Butter |
| 1½ teaspoon | Baking soda |
| 2 cups | Sugar |
| 1½ cup | Avocado pulp |
| 3 \N | Eggs |
| ¾ cup | Buttermilk |
| 2 cups | Flour |
| ½ cup | Dates; chopped |
| ⅓ cup | Cocoa |
| ½ cup | Raisins |
| ¾ teaspoon | Allspice; ground |
| ½ cup | Walnuts; chopped |
| ¾ teaspoon | Cinnamon; ground |
Preheat oven to 350. Cream butter. Slowly add sugar, beating until light Sift dry ingredients together, reserving ¼ cup. Fold dry ingredients into Combine reserved ¼ cup dry ingredients with dates, raisins, and nuts; add Bake 65 minutes. Brush top of loaves with corn syrup and press pecans on top. Broil until topping bubbles. Source: _Heart of the Palms : Favorite Recipes of the Palm Beaches