Hawaiian Pineapple Cake
2 cups whole wheat flour
1 cup date sugar
1 1/2 teaspoons baking soda
1 cup mashed pumpkin or sweet potatoes (may use canned or fresh cooked)
1 8-oz can crushed pineapple packed in own juice, undrained
1/2 cup pineapple or orange juice
1 1/2 teaspoons vanilla extract
1/2 cup walnuts, chopped
CASHEW NUT TOPPING
1 1/3 cups raw cashew nuts
1 cup soy milk, unsweetened
1/2 cup dates, pitted
organic strawberries, sliced
1 small can crushed pineapple, drained
Combine the flour, date sugar, and baking soda, and stir to mix well. Stir in the pumpkin, crushed pineapple, incuding the juice, and the pineapple or orange juice, vanilla extract and walnuts.
Lightly spray a 9 X 13" pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.
While cake is baking, make the topping by blending the nuts & then adding the soy milk and dates and blending until smooth.
When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut "icing" on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well).
Note: This cake may be made in a heart-shaped pan, but will have to remain in oven for 40 minutes. If you don't have a heart-shaped pan but would like to have a heart-shaped cake, you may divide the batter between an 8-inch round pan and an 8-inch square pan. When cakes are done, cool for 10 minutes in pans & then invert them onto a cooling rack. When completely cool, keeping cakes inverted, cut circle cake in half and place each half of circle on connected sides of the square cake, making a heart shape. Spread a thin layer of topping between the touching sides of cake to help them stay together and then spread the rest of the topping over the entire cake and decorate with strawberries & crushed pineapple, if desired.
Note: This cake is good even without the "icing".
Calories 304; Protein 8 g; Carbohydrates 48 g; Total Fat 10.8 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 187 mg; Fiber 4.6 g; Beta-Carotene 1121 ug; Vitamin C 13 mg; Calcium 70 mg; Iron 2.6 mg; Folate 28 ug; Magnesium 99 mg; Zinc 1.8 mg; Selenium 16.3 ug