Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 My mom made this SCD cake for us (my birthday is WED so we celebrated today) and my kids and niece decorated it with blueberries and strawberries to look like a flag. This was SOOO GOOD!!! Choco-Nut Cake (I am so sorry I can't give credit, not sure where this came from!) 10 medjool dates 1/3 cup water 8 oz. pecans (about 2 heaping cups) 1/2 cup honey 1/4 cup oil, melted palm shortening, coconut butter or melted butter 1 t. vanilla 5 large eggs 1 teaspoon baking soda Place dates and water in a saucepan. Bring to simmer over medium heat. Cover and simmer on low heat for 10 minutes or until soft. Remove dates with a fork to a dish to cool enough to handle. Discard liquid. Preheat oven to 300 degrees. Grind the pecans in a food processor until completely smooth (as nut butter). Scrape down several times with a spatula. This will take 5 minutes or longer. Remove nut butter and reserve. No need to clean processor bowl. Cut dates in half. Add dates, oil or butter, honey and vanilla to processor. Process until completely smooth. Add nut butter to date mixture in processor. Add baking soda and eggs. Process for one minute. Grease an 11x7 rectangular dish generously with oil or shortening. Bake @ 300 degrees for 50 minutes or until cake springs back in middle when pressed. FROSTING: http://www.thenourishinggourmet.com/2008/09/elena-is-two-and-yummy-honey-vanilla\ ..html (scroll down for 7 minute frosting) Is there a trick to putting pictures on here? I could put a pic of the cake on Kelley Quote Link to comment Share on other sites More sharing options...
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