Australian Sticky Date Pudding (cake)

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Australian Sticky Date Pudding (cake)

 

CAKE

 

1/2 c Butter, room temperature, cut into eight pieces

Plus extra to butter pan

1 1/4 c Chopped pitted dates

1 tsp Baking soda

1/4 c Granulated sugar

2  Eggs

1 1/4 c All purpose flour

1/2 tsp Salt

1/2 tsp Vanilla

1 3/4 tsp Baking powder

 

CARAMEL SAUCE

1/2 c Butter

1/4 c Whipping cream

1/2 c Firm packed brown sugar PLUS

1 tbsp Firm packed brown sugar

1/2 tsp Vanilla

 

CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan

with sides at least 2 inches high, such as a springform pan.

 

Place the dates in a saucepan and cover with water (about 1-1/2 cups).

 

Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking

soda (the mixture will foam) and set aside.

 

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one

at a time. Gently mix in the flour, salt and vanilla. Slowly stir in the

baking powder and 1/4 cup of the liquid from cooking the dates, until

the cake mixture resembles thick pancake batter. Drain off remainder of

date cooking liquid and discard. Stir in the dates.

 

Bake for 30 to 40 minutes, or until cooked in the center.

 

SAUCE: Combine the butter, whipping cream, brown sugar and vanilla.

Bring to a boil; reduce to simmer, and cook for 3 minutes.

 

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.

 

Serve the rest of the sauce separately. Makes 10 servings