A holiday favorite, a delicious date cake, dense and moist, drizzled with a creamy caramel sauce and served with a dollop of whipped cream, truly an amazing dessert!
Sticky Date Pudding with Caramel Sauce
- Prep Time
- Cook Time
- 9"x9" square baking dish
- Difficulty Level Intermediate
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- Caramel Sauce:
- 3/4 cup butter
- 1 cup + 2 tablespoons brown sugar
- ! cup + tablespoon heavy cream
- 3 tablespoons brandy or rum
- Date Pudding:
- 3 cups pitted dates
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 15 fluid ounces warm water
- 3 eggs
- 1 1/2 teaspoons vanilla
- 7 tablespoons butter, melted
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- *Optional: Whipped Cream and orange zest for garnish
- Preheat the oven to 350* Using butter generously grease a 9" x 9" square baking pan. Set aside.
- Prepare Caramel sauce:
- In a large saucepan melt butter
- Add the brown sugar and whisk until blended.
- Add the cream along with the brandy or rum. Bring to a boil, then reduce to a gentle simmer, instead of using a spoon to stir, gently swirl the pan occasionally, for 10 minutes. Remove from the heat and allow to cool.
- Cake batter:
- Using a food processor, blend the dates, granulated sugar, and brown sugar until a paste forms.
- Add the water, eggs, and vanilla; purée until smooth.
- While the machine running, slowly add the melted butter and mix until blended. Using a plastic spatula scrape the date mixture into a large bowl and set aside.
- Whisk together the flour, baking powder, and salt.
- Add to the date mixture and whisk until just combined. Do not over mix!
- Pour the batter into the prepared 9"x9" pan. Use a spatula or knife to level the top of the cake.
- Bake until the center of the cake is set and just barely jiggles, about 30 minutes. Remove from the oven and allow the cake to rest for 5 minutes.
- Using a wooden skewer or toothpick, poke random holes all over the top of the cake. Pour a cup of the prepared caramel sauce evenly over the cake.
- Return the cake to the oven and bake for another 8-10 minutes.
- Remove from oven. Cool five minutes.
- To serve, slice the cake into individual servings while it’s still warm. Top each with a bit of prepared caramel sauce.
- *Optional: Top with whipped cream and orange zest.
- Servings : 9-12
- Recipe Type : Cakes & Cupcakes
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