Pumpkin Date Cake with Eggnog Sauce

By JJCR

Ingredients

• Eggnog Sauce:
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 3 tsp. cinnamon
• 1 tsp. allspice (alittle less)
• 1 tsp. salt
• 2 cups canned pumpkin
• 2 tsp. baking soda
• 2 tsp. baking powder
• 4 eggs
• 2 cups flour
• 1 cup pitted, chopped dates
• 1 cup raisins
• 1 cup chopped nuts
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 cup heavy cream
• Sub. something for 3/4 oz bourbon
• I used vanilla extract probably need something else

Preparation

Step 1

Preheat oven to 300 degrees. Grease and flour a lg. tube pan. Cream sugar and oil; add cinnamon, allspice, salt, pumpkin, baking soda and baking powder. Mix well. Add eggs, one at a time, beating well after each addition. Roll dates, raisins and nuts in part of flour; add to pumpkin mixture along with remaining flour. Mix well. Pour into prepared pan; Bake 1 hour and 40 min. Serve with eggnog sauce.

Cream butter and sugar; add egg and beat well. Add cream; put into double boiler, stirring constantly over medium heat until thick. Remove from heat; add flavoring
To serve, slice cake and spoon sauce over each slice. Sauce keeps several days in refrigerator.