Serves: 8
Total Calories: 354

1 1/2 cups flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon ground
1/4 teaspoon salt
1 egg slightly beaten
1/2 cup milk
6 tablespoons butter or margarine, melted
2/3 cup dates snipped pitted
* Part two.
1 cup squash cooked Mediterranean, puréed
1/3 cup granulated sugar
1 teaspoon cornstarch
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/2 teaspoon allspice ground
1/2 teaspoon vanilla extract
1 cup cream

Heat oven to 450° F. Sift together flour, brown sugar, baking powder, cinnamon, and salt. Combine egg, milk, and butter or margarine add to flour mixture along with dates. Stir just until blended. Spread in greased 8-inch round baking pan. Bake for 15 minutes. Remove from pan and cool.

Filling:
*In saucepan, combine squash, sugar, and cornstarch cook 3 to 5 minutes, stirring constantly until thickened. Add cinnamon, nutmeg, allspice, and vanilla. Whip cream and fold into squash mixture. Chill. Split cake into 2 layers. Spread 2/3 of the squash mixture between layers and remainder on top in dollops. Serve immediately.

Nutritional Facts:

Serves: 8
Total Calories: 354
Calories from Fat: 171

More Recipes from the Fresh from the Garden Cookbook:
Carrot Cupcakes
Mediterranean Date Shortcake
Zucchini Squares