Caramel and Date Pudding Cake

Name: Caramel and Date Pudding Cake
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 cup pitted dates (chopped); 1 cup boiling water; 1 tsp baking soda; 1/2 cup unsalted butter (softened); 3/4 cup brown sugar (packed); 2 large eggs (room temperature); 1 tsp vanilla extract; 1 1/2 cup all-purpose flour (spooned and levelled); 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup brown sugar (packed); 1/2 cup unsalted butter (cubed); 1/2 cup heavy cream; 1 tsp vanilla extract

75 min 8 servings Medium

All Recipes

Caramel and Date Pudding Cake

A luscious dessert featuring a moist date cake soaked in rich caramel sauce.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Caramel and Date Pudding Cake is a delightful dessert that combines the natural sweetness of dates with a rich, buttery caramel sauce. This comforting treat is perfect for special occasions or as a cosy end to a family dinner. The cake itself is soft and moist, thanks to the dates which blend seamlessly into the batter. When topped with a warm caramel sauce, it transforms into a decadent dessert that is sure to impress. The blend of flavours and textures is irresistible, providing a sweet escape from the ordinary.

Ingredients

Servings

Cake

Caramel Sauce

Instructions

Prepare the date mixture

Combine the chopped dates, boiling water, and baking soda in a bowl. Set aside for 10 minutes to soften.

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking pan.

Mix butter and sugar

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Pro tip: Ensure the butter is at room temperature for easier mixing.

Add eggs and vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Pro tip: Add the eggs slowly to maintain the batter's consistency.

Combine dry ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.

Add date mixture

Fold the date mixture into the batter until fully combined. Pour into the prepared baking pan.

Pro tip: Ensure the date mixture is well incorporated to keep the cake moist.

Bake the cake

Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 35 minutes to avoid overbaking.

Prepare the caramel sauce

In a saucepan, combine brown sugar, butter, and cream. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, then remove from heat and stir in vanilla.

Pro tip: Stir continuously to prevent the caramel from burning.

Serve the cake

Let the cake cool for 10 minutes. Pour warm caramel sauce over the cake before serving.

Pro tip: Serve with ice cream or whipped cream for added decadence.

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Tips & Tricks

<ul><li>Use Medjool dates for a soft and sweet texture.</li><li>Ensure dates are pitted to avoid biting into a hard seed.</li><li>Allow the cake to cool slightly before pouring the caramel to let it absorb properly.</li><li>Serve warm for an indulgent experience.</li></ul>

Serving Suggestions

Serve this pudding cake warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. It pairs wonderfully with a cup of freshly brewed coffee or tea. You can prepare the cake a day in advance and store it at room temperature. Reheat gently before serving, and store any leftovers in an airtight container in the refrigerator for up to three days.