Date pecan pumpkin squares

1 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
1½ teaspoon Double-acting baking powder
¾ teaspoon Cinnamon
½ teaspoon Freshly grated nutmeg
½ teaspoon Ground cloves
½ teaspoon Salt
2 Sticks plus 2 tablespoons unsalted butter; softened (1 cup)
2 cups Firmly packed light brown sugar
2 larges Eggs
1 cup Solid-pack; (canned) pumpkin
1 teaspoon Vanilla
1 pounds Pitted dried dates; cut into thirds
; (about 2 cups)
1½ cup Chopped pecans
Nutmeg ice cream and bourbon burnt sugar
; sauce as accompaniments

Directions

Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and ¼ cup water. In a small bowl toss the dates with ¼ cup of the flour mixture until they are coated well.

Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350F. oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut it into 12 squares, and serve it with the nutmeg ice cream and the bourbon burnt sugar sauce.

Gourmet November 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes