Date-Nut Pudding Cake with Vanilla Sauce

Date-Nut Pudding Cake with Vanilla Sauce Recipe
Becky Luigart-Stayner; Jan Gautro
A pudding cake is two desserts in one: a moist cake that floats in a rich pudding. For a truly decadent dessert, spoon our homemade Vanilla Sauce over the top.

Yield:

9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 322
Caloriesfromfat 18 %
Fat 6.3 g
Satfat 1.3 g
Monofat 1.4 g
Polyfat 3.1 g
Protein 4.2 g
Carbohydrate 62 g
Fiber 1.7 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 181 mg
Calcium 151 mg

Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free milk
2 tablespoons bourbon
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup chopped pitted dates
3 tablespoons coarsely chopped walnuts, toasted
Cooking spray
2/3 cup packed brown sugar
1 1/4 cups boiling water

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine milk, bourbon, oil, and vanilla in a bowl. Add to flour mixture, stirring just until moist. Stir in dates and nuts.

Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle brown sugar over batter. Pour boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in the center). Cut into squares. Serve each square with about 2 tablespoons warm Vanilla Sauce.

(Totals include Vanilla Sauce)

Jean Kressy,

Cooking Light

October 2002
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