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- 3 eggs
- 2/3 cup butter
- 1 8 ounce package chopped pitted dates
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon each ground cinnamon, nutmeg, allspice, and cloves
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 1 1/4 cups half-and-half or light cream
- 1/4 cup molasses
- 1 recipe Sour Cream Frosting
- Vanilla ice cream (optional)
- Ground cinnamon or ground nutmeg
1. Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.
2. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.
3. In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.
4. Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.
5. Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.
Yield: 3 cups
- 1 8 ounce carton dairy sour cream
- 1 cup whipping cream
- 3/4 cup powdered sugar
- 1/4 teaspoon almond extract
1. Beat together sour cream, whipping cream, powdered sugar, and almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.
- Servings Per Recipe 12,
- cal. (kcal) 517,
- Fat, total (g) 26,
- chol. (mg) 125,
- sat. fat (g) 16,
- carb. (g) 67,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 41,
- pro. (g) 4,
- vit. A (IU) 875,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 250,
- Potassium (mg) 379,
- calcium (mg) 151,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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