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Pecan Date Pudding

This date pudding recipe was passed down from my great-grandmother to my grandmother. They lovingly served it with whipped cream on top. We never had a holiday without it. —Patricia Rutherford, Winchester, Illinois
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    8 servings


  • 1 cup all-purpose flour
  • 2 cups packed brown sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, divided
  • 3/4 cup whole milk
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 2 cups water
  • Whipped cream, optional


  • Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish.
  • In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter.
  • Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.
Nutrition Facts
1 serving: 452 calories, 14g fat (3g saturated fat), 10mg cholesterol, 213mg sodium, 83g carbohydrate (67g sugars, 3g fiber), 4g protein.

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  • Katy's mom
    Sep 2, 2020

    Much too sweet as written. I would cut the sugar by half.

  • Susan
    Mar 28, 2020

    This looks like an old fashioned pudding cake recipe. I would love to try it, but I am a little freaked out about using 2 cups of sugar for a dessert baked in an 8-inch square pan. Does anyone have experienced this recipe? Did it seem excessively sweet?