Blind Date

Having originally found this recipe in a publication of Cooking Light, I'm not really sure why it would fit that magazine. True, without eggs it is likely lower in cholesterol than your average quick bread, but with a cup of sugar, and a cup and a half of dates it will definitely spike your blood sugar. The texture of it turned out more like an English steamed pudding. I made this in a bundt pan, but if you happen to have a11 x 7-inch baking pan, what the recipe called for, you can use that. It doesn't fill up the entire bundt pan, but when it's flipped out the crown shape still gives it some dignity.

This is a hearty, aromatic tea cake.

Date Spice Cake

Serves 8 to 10

(adapted from Cooking Light)

1 1/2 cups majool dates, chopped

1 cup low-fat vanilla soy milk

1 cup sugar

6 ounces soft light tofu, drained (about 3/4 cup)

3 tablespoons unsalted butter, softened

1 1/2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Powdered sugar

Preaheat oven to 350 degrees.

Combine the dates and the soy milk in the container of the Vita-mix. Process until almost smooth on high. Add the sugar, tofu and butter. Process until smooth.

In a medium bowl combine all the remaining (dry) ingredients. Pour the date mixture over it and fold in until it is just combined.

Spoon into a greased 10-cup bundt pan. Bake in the middle of the oven for 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert and remove cake from pan. Sprinkle with powdered sugar and serve.