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Date-Nut Pudding Cake with Vanilla Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 9 servings
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.


  • 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
  • Vanilla Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. (Totals include Vanilla Sauce)