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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Date-Nut Pudding Cake with Vanilla Sauce

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.

Cooking Light OCTOBER 2002

  • Yield: 9 servings

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
  • Vanilla Sauce

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)

Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 18%
  • Fat: 6.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3.1g
  • Protein: 4.2g
  • Carbohydrate: 62g
  • Fiber: 1.7g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 181mg
  • Calcium: 151mg
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Date-Nut Pudding Cake with Vanilla Sauce recipe

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