Recipe: Pumpkin Date Torte

PUMPKIN DATE TORTE
From: Kathy Kinman

Very, Very Rich!

1/2 cup chopped sugared dates
1/2 cup chopped walnuts
2 tablespoons flour
1/4 cup butter
1 cup brown sugar
1/3 cup canned pumpkin puree (not sweetened pie filling)
1 teaspoon vanilla
2 eggs
1/2 cup sifted flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
Rum flavored whipped cream (for serving)

Mix dates, nuts, and 2 Tablespoons of Flour. Set Aside.

Melt butter in a saucepan over very low heat. Blend in the brown sugar. Remove from heat. Stir in the pumpkin and vanilla. Beat in the eggs, one at a time; set aside.

Sift together the 1/2 cup flour, cinnamon, nutmeg, baking powder, baking soda and ginger; add slowly to the pumpkin mixture. Stir in the date-nut mixture. Mix thoroughly. Spoon into a greased (9 x 1 1/2 inch) pan (round layer cake pan).

Bake 25 minutes at 350 degrees F.

Serve with rum flavored whipped cream.