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    You are in: Home / Recipes / Pumpkin Squares With Dates and Pecans Recipe
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    Pumpkin Squares With Dates and Pecans

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    blucoat's Note:

    Recipe is from Gourmet Magazine (Nov. 1990). If you don't like dates or pecans you can substitute for other nuts and dried fruit (eg. cranberries and walnuts). The original recipe calls for 1/4 c. more sugar which is too sweet for my taste. It's a great holiday recipe.

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    Ingredients:

    Yield:

    small s ...

    Units: US | Metric

    Directions:

    1. 1
      Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well.
    2. 2
      Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well.
    3. 3
      Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350°F oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack and cut it into squares.

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    Nutritional Facts for Pumpkin Squares With Dates and Pecans

    Serving Size: 1 (1804 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 234.5
     
    Calories from Fat 102
    43%
    Total Fat 11.3 g
    17%
    Saturated Fat 4.8 g
    24%
    Cholesterol 32.4 mg
    10%
    Sodium 74.4 mg
    3%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 2.0 g
    8%
    Sugars 22.2 g
    89%
    Protein 2.4 g
    4%

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