The best delicious Avocado Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Avocado Cake recipe today!
Hello my friends, this Avocado Cake recipe will not disappoint, I promise! Made with simple ingredients, our Avocado Cake is amazingly delicious, and addictive, everyone will be asking for more Avocado Cake.
What Makes This Avocado Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Avocado Cake.
Ready to make this Avocado Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/3 c Sugar
1/2 c Butter
2 Eggs; well beaten
1 c Pureed avocado; (the riper,
-the better the flavor)
1/3 c Buttermilk; (I subbed some
-sour cream…you use what
-you got!!)
1/2 ts Cinnamon
1/2 ts Nutmeg; freshly ground
1/2 ts Allspice
1/2 ts Salt
1 1/2 ts Baking soda
1 1/2 c All purpose flour
1/2 c Chopped dates; (I subbed
-dried cherries)
1/4 c Golden raisins
1/2 c Walnuts; (I used pecans)
1 pt Heavy cream
1/4 c Light rum
1 pn Salt
1 c Confectioners sugar
from “Maurice’s Tropical Fruit Cook Book” by Maurice de Verteuil (some
modifications in directions made)
Cream sugar and butter together. Add eggs; mix well. Add avocado puree; mix
well. Lastly, add buttermilk. Combine spices, salt, soda and flour.
Gradually, add dry ingredients to wet beating well; it should be on the
stiff side. Add dates, raisins and walnuts. Turn into a greased 9×9 inch
baking dish and bake for 1 hour or until a toothpick comes out clean.
Combine cream, rum, salt and sugar and beat until stiff. (Of course, you
must have your bowl and beaters chilled to accomplish this!). Chill. Serve
a “dollop” of this cream on each piece of avocado cake.
NOTE: This recipe can be doubled and baked in a 9×13 inch pan. The cooking
time remains the same. I have never made the cream topping. I prefer to
make a simple glaze with confectioners sugar, lime juice and milk, although
keeping the cake “plain” is just fine. This is a lovely, moist, mildly
spicy, old fashioned cake. People will guess that it is a carrot or
zucchini cake if they don’t know what the “secret” ingredient is. The
batter is a lovely shade of green, but the cake bakes up a brown color.
Yields
1 Servings
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