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Date Pudding Cake Loaf

 Date Pudding Cake Loaf
For old-fashioned appeal at Christmastime, try this moist cake baked in a loaf pan and dotted with chopped dates and walnuts. The recipe includes a homemade vanilla sauce.—Nancy Foust, Stoneboro, Pennsylvania
12 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 1 cup finely chopped dates
  • 1 cup boiling water
  • 4-1/2 teaspoons shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • VANILLA SAUCE:
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract

Directions

  • Place dates in a small bowl; add boiling water. Let stand for 5
  • minutes. Meanwhile, in a small bowl, beat shortening and sugar until
  • crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the
  • flour, baking soda and baking powder; add to shortening mixture
  • alternately with dates and water. Fold in walnuts.
  • Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for

2 of 2

Date Pudding Cake Loaf (continued)

Directions (continued)

  • 45-55 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack for 20 minutes.
  • In a small saucepan, combine the sugars and cornstarch. Gradually
  • whisk in milk until smooth. Bring to a boil over medium heat; cook
  • and stir for 2 minutes or until thickened. Stir in butter and
  • vanilla. Serve warm with cake. Yield: 12 servings (1-1/3 cups
  • sauce).
Nutritional Facts: 1 slice with about 5 teaspoons sauce equals 313 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 142 mg sodium, 56 g carbohydrate, 2 g fiber, 5 g protein.