Typically when I look at ingredients, I like to do three different recipes to fully explore its depths and opportunities. I do one recipe that everyone has heard of, one recipe that I happen to like, and one that…well…just seems a bit off. Sometimes I miss the mark for the third recipe and end up doing another dish that I happen to like, but sometimes I’m able to find a recipe that makes me go “What the…?”
Such is the case with this here recipe, an avocado cake. I’ve never heard of the recipe before, and since I typically think that avocados go best with chile peppers or corn chips, to see it in use in a cake was something I was not expecting.
One may think that the idea of an avocado cake may be a bit on the risque side, but I’m here to allay your fears. Done correctly, it’s a cake that can sit with pride next to your zucchini bread or pumpkin cake. It’s that kind of cake. It’s still very good though, and I was able to get a confirmed avocado hater that this recipe was, in fact, quite the tasty morsel.
- 1 1/3 cup Sugar
- 1/2 cup Butter, room temperature
- 2 Eggs, well beaten
- 1 cup Pureed avocado(about 2-3 avocados)
- 1/3 cup Buttermilk
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg, freshly ground
- 1/2 tsp Allspice
- 1/2 tsp Salt
- 1 1/2 tsp Baking soda
- 1 1/2 cup All purpose flour
- 1/2 cup Chopped dates
- 1/4 cup Golden raisins
- 1/2 cup Walnuts
Pre-heat your oven to 350 degrees F.
In a large mixing bowl, cream together the sugar and softened butter. Add the eggs, and fold in thoroughly. Add avocado puree and buttermilk, and mix well by hand.
In a smaller bowl, combine the spices, salt, baking soda and flour. Mix well.
Gradually, add dry ingredients to the wet ingredients, beating well. Fold in the dates, raisins and walnuts.
Pour into a greased 9×9 inch baking dish or your favorite bundt pan. Bake for 50-60 minutes.
Remove from oven, and allow to cool for 5-10 minutes before serving.