Recipe - Avocado Cake

1 1/3 cup Sugar
One half cup Butter
2 Eggs; well beaten
1 cup Pureed avocado; (the riper,
the better the flavor)
1/3 cup Buttermilk; (I subbed some
sour cream...you use what
you got!!)
One half teaspoon Cinnamon
One half teaspoon Nutmeg; freshly ground
One half teaspoon Allspice
One half teaspoon Salt
1 One half teaspoon Baking soda
1 One half cup All purpose flour
One half cup Chopped dates; (I subbed
dried cherries)
One fourth cup Golden raisins
One half cup Walnuts; (I used pecans)
1 pt Heavy cream
One fourth cup Light rum
1 pn 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@primenet.com (Ellen) on Jan 16, 1998