1 1/3 c Sugar
1/2 c Butter
2 Eggs; well beaten
1 c Pureed avocado; (the riper,
-the better the flavor)
1/3 c Buttermilk; (I subbed some
-sour cream…you use what
-you got!!)
1/2 ts Cinnamon
1/2 ts Nutmeg; freshly ground
1/2 ts Allspice
1/2 ts Salt
1 1/2 ts Baking soda
1 1/2 c All purpose flour
1/2 c Chopped dates; (I subbed
-dried cherries)
1/4 c Golden raisins
1/2 c Walnuts; (I used pecans)
1 pt Heavy cream
1/4 c Light rum
1 pn Salt
1 c 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 9×9 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 9×13 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.
Yields
1 Servings