Date Spice Cake with Sour Cream Frosting
| 3 eggs 2/3 cup butter 1 8-ounce pack of chopped, pitted dates Boiling water 2-1/2 cups all-purpose flour 1-1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon cinnamon | 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon cloves 1/2 cup sugar 1/2 cup brown sugar 1 teaspoon vanilla 1-1/4 cups half-and-half 1/4 cup molasses |
Directions:
Remove eggs and butter from refrigerator and let them stand about 30 minutes until they reach room temperature. In a small bowl, cover dates with boiling water. Soak dates for 15 minutes, drain, and set aside.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Stir together in a bowl: flour, baking powder, baking soda, spices. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating a minute after each one. In a small bowl, combine molasses and milk; stir together. Add milk mixture and flour mixture alternately to egg mixture, beating on low after each addition. Fold in drained dates and spoon batter into prepared pans. Bake layers 25 minutes or until cakes test done. Cool for 10 minutes on wire racks. Remove cakes from pans and cool completely. Frost with Sour Cream Frosting (following recipe.) Place one layer on the cake plate, flat side down. Spread with 2/3 cup frosting. Place second layer on first, flat side up. Spread with remaining frosting. Store in refrigerator.
Sour Cream Frosting:
Beat together 8 ounces dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 cup almond extract on medium, until mixture is thick and nearly stands in stiff peaks. Makes about 3 cups.
