Avocado Cake
By: Anonymous
Published: Saturday, February 27, 2010 - 11:18pm

Ingredients




 cups Sugar
1/2 cup Butter
2 Eggs, well beaten
1 cup Pureed avocado, (the riper, the better the flavor)
 cup Buttermilk, (I subbed some sour cream...you use what you got!!)
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg, freshly ground
1/2 teaspoon Allspice
1/2 teaspoon Salt
1 1/2 teaspoons Baking soda
1 1/2 cups All purpose flour
1/2 cup Chopped dates, (I subbed dried cherries)
1/4 cup Golden raisins
1/2 cup Walnuts, (I used pecans)
1 pint Heavy cream
1/4 cup Light rum
1 pch Salt
1 cup Confectioners sugar

Preparation

1 Modifications in directions made) 2 Cream sugar and butter together. Add eggs; mix well. Add avocado puree; mix well. Lastly, add buttermilk. Combine spices, salt, soda and flour. 3 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. 4 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. 5 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.