Date Pudding Cake Loaf Recipe

Date Pudding Cake Loaf Recipe
Date Pudding Cake Loaf Recipe photo by Taste of Home
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Date Pudding Cake Loaf Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Date Pudding Cake Loaf in Country Woman Christmas Annual 2010, p55

Nutritional Facts

1 slice: 313 calories, 9g fat (1g saturated fat), 20mg cholesterol, 142mg sodium, 56g carbohydrate (44g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
  3. 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).
Originally published as Date Pudding Cake Loaf in Country Woman Christmas Annual 2010, p55

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