How-to: Spice nut cake

This really is a recipe too/two! I can't take credit for this one, since it is a variation of a recipe that a very dear friend gave me. This is very popular at potlucks, especially by kids, and parents who don't want their kids hyped up on sugar.

Ingredients:

4 c fresh walnuts (to make 3 c nut flour) * (or almond or hazelnut flour)

1/3 c rice flour

½ tsp salt

1 tsp b. soda

2 tsp b. powder

1 1/4 tsp cinnamon

1/4 - ½ tsp cloves

3/4 - 1 tsp fresh grated nutmeg

8 small fresh dates, pitted (or 10 to 18 dried, simmered in water to soften)

2 to 4 tbs butter

3 ripe bananas

3 egg yolks or 2 eggs

1 c raisins

1/4 c halved walnuts (optional)

optional: 4 tsp finely grated fresh ginger (or substitute by adding 1 tsp dry ginger to dry ingredients): this makes a gingerbread, but is not as sweet. This version is not as popular with family and friends, although I like the ginger!

*if you can only find stale walnuts, substitute almonds or hazelnuts processing to make 3 c nut flour: these nuts take different quantities (a little less) to make 3 c flour. Increase butter to 1/4 cup.

Steps:

In food processor, process nuts to make a flour similar to the consistency of cornmeal. Don’t over grind or you will get nut butter! Sift in remaining dry ingredients.

In food processor, process dates and butter until pureed and forms a ball. Add bananas and process. Add remaining ingredients and process.

Add wet ingredients to dry ingredients. Add raisins.

8" X 9" pan, buttered

325 degrees, 45 to 50 min.