Dreamy Medjool Date Pudding Cake with Caramel Infusion
February 7, 2012 in Food
Ingredients
- Butter and powdered cocoa, to prepare pan
- 1 teaspoon baking soda
- 1 cup Bard Valley Natural Delights Medjool Dates, pitted and chopped (about 10)
- 1 1/2 cups boiling water
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups self-rising flour, sifted
Caramel sauce:
- 1 cup brown sugar
- 1 1/4 cups whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
Preparation
- Preheat oven to 350°F.
- To prepare baking pan, brush inside of a Bundt pan thoroughly with melted butter. Liberally sprinkle powdered cocoa over butter, then turn upside down and tap to remove excess cocoa.
- In small bowl, sprinkle baking soda over dates. Add water and set aside for 20 minutes.
- In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold in date mixture and flour until well mixed. Batter will be thin.
- Spoon mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Allow to stand for about one minute, then carefully turn onto a plate.
- To make the caramel sauce, set saucepan over medium heat and add sugar, cream, vanilla and butter. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 more minutes.
- While cake is still warm, use a wooden skewer to make holes all over the top of the cake. Pour half of the warm sauce over the warm cake. Garnish with glace cherries, if desired.
- Let stand for 10 minutes before serving. Cut into slices and serve with remaining sauce. Serve immediately.
Serves
8
