2 tb Butter or margarine
1/4 c Honey
1/4 c Date sugar
1/4 ts Cinnamon
1 pn Cloves
1 pn Nutmeg
1 Apple; peeled, cored,
— sliced about 1/8″ thick 1/4 c Butter or margarine
1 c Pitted dates
1/2 c Water
1/2 c Raisins
1/4 c Chopped walnuts or pecans
1 1/2 c Whole wheat flour
1 ts Baking soda
1 ts Baking powder
Preheat oven to 350 degrees. Melt first 2 ingredients together in a 9″-square cake pan by putting the pan with the ingredients into the oven as it is preheating. While the ingredients are melting, mix the next 4 ingredients together and then mix them into the melted butter and honey. Lay apple slices in the syrup to completely cover the bottom of the cake pan in an attractive way. (You may need more than one apple if you use a small one.) Fill a 1-cup measuring cup with pitted dates, but don’t pack the dates into the cup. With the dates in the cup, fill the cup with water, then pour both dates and water into a blender. Add 1/2 cup more water into the blender. Now blend till it forms a smooth, thick paste. Add the 1/4 cup butter or margarine and blend till totally whipped in. Put the blender mixture into a mixing bowl and add the last 5 dry ingredients. Mix just long enough to thoroughly blend in all the dry ingredients. Pour this batter on top of apple slices and spread evenly in the cake pan. Bake at 350 degrees for 35 to 40 minutes or till a toothpick inserted in the middle
of the cake comes out clean. When done, remove from oven and immediately turn the cake pan upside down to empty out onto a serving platter. Source: Kathy Cooks — Vegetarian, Low Cholesterol (by Kathy Hoshijo) Typed for you by Karen Mintzias