Pumpkin date torte
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped dates |
| ½ | cup | Chopped walnuts |
| 2 | tablespoons | Flour |
| ¼ | cup | Butter |
| 1 | cup | Brown sugar |
| ⅔ | cup | Cooked pumpkin |
| 1 | teaspoon | Vanilla |
| 2 | Eggs | |
| ½ | cup | Flour, sifted |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Baking soda |
Directions
Mix dates, nuts, and 2 tablespoons flour; set aside. Melt butter over low heat; blend in brown sugar. Remove from heat; stir in pumpkin and vanilla. Beat in eggs, one at a time. Sift together dry ingredients; add to pumpkin mixture, mixing thoroughly. Stir in floured dates and nuts; turn into greased 9 x 1½ inch round baking pan. Bake at 350 degrees for 20 to 25 minutes. Serve warm with whipped cream. Randy Rigg Submitted By RANDY RIGG On 06-11-95