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Prep Time

Prep Time

75 min

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Total Time

75 min

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Calories per serving


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Ingredients (12)
  • 2 medium ripe DOLE® Bananas
  • 3/4 cup DOLE Chopped Dates
  • 1 teaspoon rum or vanilla extract
  • 1/4 cup raspberry jelly or jam, melted
  • 1/2 cup chopped almonds
  • 1-1/2 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup margarine
  • 1 cup sugar
  • 2 egg(s)
  1. Place bananas in blender or food processor container. Cover; blend until smooth (about 3/4 cup).
  2. Toss dates and almonds with 1 tablespoon flour in small bowl; set aside. Combine remaining flour, baking powder, cinnamon and nutmeg in medium bowl.
  3. Beat margarine with sugar until light and fluffy. Beat in eggs. Alternately stir in flour mixture and bananas. Stir in date mixture and rum extract. Turn into greased 8-inch square baking pan.
  4. Bake at 350ø F., 45 to 50 minutes or until toothpick inserted in center comes out clean. Poke holes in cake with fork and spread jelly over cake. Cool.