1 cup brown sugar
1/2 cup shortening
2 eggs
1 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1/2 cup pumpkin*
1/4 cup buttermilk, or sour milk
1/2 cup dates, in small pieces
1/2 cup nuts, chopped
Sauce
1 egg
3 tablespoons butter, melted
3/4 cup confectioner's sugar
1/2 teaspoon vanilla
nutmeg or mace, dash
1/2 cup whipping cream, whipped
Cream sugar and shortening. Add two eggs, beating until light and fluffy. Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add to creamed mixture alternately with pumpkin and buttermilk. Beat well after each addition. Fold in dates and nuts. Pour into a well oiled 6 cup mold. Cover with foil, sealing well. Place trivet in removable liner and fill with one inch of water. Place mold on trivet. Place liner in base. Cover and cook on high 5 hours. Take mold from liner; cool; unmold. Serve with creamy sauce. Serves 8.
Creamy Sauce:
Beat 1 egg until foamy. Blend in melted butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream. *Note: The original recipe calls for 1/2 cup pumpkin. This seems like a small amount. It may need more.
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