Cape Brandy Pudding-South Africa

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Cape Brandy Pudding-South Africa

 

Cake:

1 cup chopped pitted dates

3/4 cup chopped pecans, optional

1 cup boiling water

1 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons butter, softened

1/2 cup packed dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon allspice

1 cup plus 2 tablespoons all-purpose flour

4 teaspoons baking powder

 

Sauce:

3/4 cup water

1 cup sugar

1 tablespoon butter

1/4 cup brandy, or more to taste

1 teaspoon pure vanilla extract

1 cup whipped cream, garnish (optional)

 

Position a rack in the lower third of the oven, and

preheat to 350 F. Butter a 7 x 11-inch baking pan and

set aside.

Place the dates and pecans, if using, in a small bowl

and add the boiling water. Stir in the baking soda and

salt and let the mixture sit until cool.

Meanwhile, place the butter and brown sugar in a

mixing bowl and beat with an electric mixer until

creamy. Add the eggs, vanilla and allspice and beat

until the mixture is smooth and fluffy, about 3

minutes.

In another bowl, whisk together the flour and baking

powder. Add the flour mixture to the bowl with the

butter-egg batter and mix to combine at low speed. Add

the date-pecan mixture and mix until just combined.

Pour the batter into the prepared pan and bake until

the cake is set in the center, firm to the touch, and

the edges have begun to pull away from the sides of

the pan, 30 to 40 minutes. While the cake is baking,

prepare the sauce. Combine the water, 1 cup of sugar,

and butter in a small pan and bring to a boil over

high heat. Cook until the mixture turns syrupy, 3 to 5

minutes. Remove the pan from the heat and let the

sauce cool for 10 minutes before stirring in the

brandy and vanilla.

Remove the cake from the oven and pour the sauce over

the hot cake. Let the cake sit until the sauce has

soaked in. To serve, cut into squares and serve warm

with a dollop of whipped cream (optional).

Serves 8.

 

 

 

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