from "Maurices 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 dont 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 email@example.com (Ellen) on Jan 16, 1998
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|Serving Size: 1 Serving (1554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1642 (27%)|
|Amt Per Serving||% DV|
|Total Fat 182.5g||243 %|
|Saturated Fat 113.6g||568 %|
|Monounsaturated Fat 49.5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 570.1mg||175 %|
|Sodium 2644.5mg||91 %|
|Potassium 763.9mg||20 %|
|Total Carbohydrate 1092.4g||321 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 1083.3g|
|Protein 26.9g||38 %|
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Calories per serving: 6095
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