1 cup white sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons dried basil
1/2 cup chopped pitted dates
1/2 cup cooked and mashed sweet potatoes
1/2 cup frozen corn kernels, thawed
1/4 cup butter, melted
2 eggs, beaten
1/2 cup milk
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Cinnamon Fudge: In a medium mixing bowl, beat together 1 cup sugar, cornstarch, cinnamon, nutmeg, cloves, allspice and nutmeg. Blend in salt, basil and dates. Pour into greased and floured baking sheet.
In a medium bowl, cream together butter or margarine and eggs. Beat until smooth. Spread mixture evenly into prepared pan.
Bake 12 to 15 minutes in the preheated oven. Cool completely before cutting into squares.
To Make Maurer's Fudge: In a separate bowl, stir together milk and 1/2 cup sugar until smooth. Stir in flour until just combined.
Spread half of the milk mixture over the center of the cake, then sprinkle a layer of cinnamon over the milk mixture. Top with second cake layer of cinnamon, then layer remaining cake layer with milk mixture. Repeat with the remaining milk and sugar.