Date and Spice Cake

By á-114817

The frosting for this fruity spice cake is a mixture of sour cream and whipping cream, sweetened with sugar and a hint of almond extract.

Ingredients

• 3 Eggs
• 2/3 Cup Butter
• 1 8oz. Package Chopped Pitted Dates
• 2 1/2 Cups All-Purpose Flour
• 1 1/2 Tsp. baking Powder
• 3/4 Tsp. Baking Soda
• 1/2 Tsp. each Ground Cinnamon, Nutmeg, Allspice and Cloves
• 1/2 Cup Granulated Sugar
• 1/2 Cup Packed Brown Sugar
• 1 Tsp. Vanilla
• 1 1/4 Cups Half&Half or Light Cream
• 1/4 Cup Molasses
• Sour Cream Frosting
• 8 Oz. Sour Cream
• 1 Cup Whipping Cream
• 3/4 Cup Powdered Sugar
• 1/4 Tsp. Almond Extract

Preparation

Step 1

Let eggs and butter stand at room temperature for 30 minutes. In a small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.

Preheat oven to 350F, grease and flour two 9-inch round cake pans, or one bundt cake pan. In a bowl combine flour. baking powder, baking soda and spices; set aside.

In a 4-quart bowl beat butter on medium to high speed for 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In a separate bowl stir together half&half and molasses. Alternately add flour mixture and molasses mixture to the egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.

Bake 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on rack for 10 minutes. Remove from pans and cool completely.

Prepare Sour Cream Frosting (below). Place one layer flat side up on a 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.

Sour Cream Frosting

Beat together sour cream, whipping cream, powdered sugar and almond extract on medium until thick and nearly holds stiff peaks.