- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup Lucerne Sweet Cream Butter, softened
- 1 1/2 cups honey
- 3 Lucerne Large Eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups canned pumpkin
- 1 1/2 cups dates, snipped into pieces
- 1 cup nuts, chopped
- Powdered Sugar
- Preheat oven to 350 degree. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves until blended.
- In a large bowl, combine butter and honey. Beat with an electric mixer or by hand until creamy. Beat in eggs, one at a time, until blended. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
- Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan. Bake for 45 minutes or until a pick inserted in center comes out clean. Cool on rack. Sprinkle with powdered sugar. Serve or store, wrapped in foil, at room temperature for two days; freeze for longer storage.