Serves: 8
Total Calories: 531

1 cup brown sugar
1/2 cup vegetable shortening
2 eggs
1 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pumpkin
1/4 cup buttermilk or sour milk
1/2 cup dates, cut into small pieces
1/2 cup chopped nuts

CREAMY SAUCE
1 egg
3 tablespoons butter, melted
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
dash mace or nutmeg
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 crockpot 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.

CREAMY SAUCE: Beat 1 egg until foamy. Blend in melted butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 531
Calories from Fat: 248

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