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Avocado Cake Recipe
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To make Avocado Cake you will need
Ingredients
| 1 1/3 | cups | Sugar | | 1/2 | cups | Butter | | 2 | | Eggs; well beaten | | 1 | cup | Pureed avocado; (the riper, the better the flavor) | | 1/3 | cups | Buttermilk; (I subbed some sour cream...you use what you got!!) | | 1/2 | teaspoons | Cinnamon | | 1/2 | teaspoons | Nutmeg; freshly ground | | 1/2 | teaspoons | Allspice | | 1/2 | teaspoons | Salt | | 1 1/2 | teaspoons | Baking soda | | 1 1/2 | cups | All purpose flour | | 1/2 | cups | Chopped dates; (I subbed dried cherries) | | 1/4 | cups | Golden raisins | | 1/2 | cups | Walnuts; (I used pecans) | | 1 | pint | Heavy cream | | 1/4 | cups | Light rum | | 1 | pinch | Salt | | 1 | cup | Confectioners sugar |
Instructions
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.
Enjoy your Avocado Cake
How much is in a cup?
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Fri 8 Aug 2008
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