This recipe was in an old Better Homes and Gardens cookbook that I picked up recently at a book fair. It’s a very luscious dessert, great for Thanksgiving, and just the right size for us. I made a cinnamon sauce to go with it, but whipped cream would be good.
Pumpkin Date Torte
Ingredients
- 1/2 cup chopped dates
- 1/2 cup chopped walnuts
- 2 TBSP flour
- 1/4 cup unsalted butter
- 1 cup packed brown sugar
- 3/4 cup canned pumpkin
- 1 1/2 tsp vanilla extract
- 2 eggs, room temperature
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp baking soda
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Heat oven to 350.
- In a small bowl, toss together the first 3 ingredients.
- In a medium saucepan, melt butter. Stir in brown sugar. Remove from heat and stir in pumpkin and vanilla. Beat in eggs, one at a time.
- Whisk together the dry ingredients - flour, cinnamon, baking powder, nutmeg, baking soda, ginger, and salt. Add this mixture to the butter mixture. Stir well.
- Stir in date mixture.
- Place in greased 9x1 1/2" round pan. Bake about 30- 40 minutes, until done (center will be a little moist).
- Serve warm with whipped cream.