Australian Sticky Date Pudding (cake)
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This Australian recipe, a very moist, scrumptious cake ( not what
we'd call a
pudding) has taken Down Under by storm. You'll find it on restaurant
and dinner party menus across that country.
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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 ts Salt
1/2 ts Vanilla
1 3/4 tsp Baking powder
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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
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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.
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SAUCE: Combine the butter, whipping cream, brown sugar
and vanilla. Bring to a boil; reduce to simmer, and cook for 3
minutes.
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TO SERVE: Drizzle some of the sauce over the cake as it
is cooling.
Serve the rest of the sauce separately. Makes 10 servings
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