2 Sticks Butter, cut into 8 pieces; plus extra to grease pan
8 Ounces Pitted Dates, chopped
1 Teaspoon Baking Soda
1 Tablespoon White Sugar
2 Eggs
1 1/4 Cups Flour
1/2 Teaspoon Salt
1 3/4 Tablespoons Baking Powder
4 Ounces Brown Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Heavy Cream
1 Pint Heavy Cream, whipped with sugar and vanilla extract
Instructions
Place dates in saucepan and cover with water.
Bring to a boil, reduce to simmer, and cook for 3 minutes.
Add 1 teaspoon baking soda and set aside.
In bowl, cream 1 stick butter, white sugar, and add eggs one at a time, mixing well.
Fold in flour, salt, and 1/2 teaspoon vanilla extract.
Slowly stir in baking powder and 1/4 cup of dates' cooking liquid until cake texture resembles thin
pancake batter (discard the rest of the date liquid).
Stir in dates.
Pour into a buttered 9x9 inch pan.
Bake at 350 degrees for 30-40 minutes or until center is cooked.
Top cooling cake with Sauce.
Sauce-
Combine 1 stick butter, 1/4 cup heavy cream, brown sugar, and 1/2 teaspoon vanilla extract.
Bring to a boil and reduce heat to simmer.
Cook for 3 minutes.
Pour on top of cooling cake.
Serving
Suggestions
When cake has cooled, serve with dollops of whipped cream.
Originally Submitted
6/21/2017
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