Date Pudding Cake
A moist and rich date pudding cake with chopped nuts, perfect for cozy dessert moments. Serves well with whipped cream, appealing to those who love sweet, nutty flavors.
Ingredients
Instructions
- Pour boiling water with soda over chopped dates and let stand for a while.
- Cream together sugar and shortening until well blended.
- Add the beaten egg to the creamed mixture and beat well.
- Stir in salt, the date mixture, dry ingredients, and nuts.
- Pour batter into a greased baking dish.
- Bake at 350°F (175°C) for about 45 minutes.
- Serve warm with whipped cream.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of shortening, unsalted butter is a great substitute. Ensure the dates are fresh and moist for the best texture; if they are dry, soak them in warm water for a few minutes before chopping. This Date Pudding Cake pairs nicely with whipped cream for a delightful finish.
Serving Suggestions
Serve the Date Pudding Cake warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It makes a perfect dessert for gatherings or a sweet end to a cozy meal. For a unique twist, consider pairing it with a cup of spiced chai or coffee to elevate the flavors.
Storage & Reheating
Store any leftover Date Pudding Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, slice individual portions and warm them in the microwave for about 15-20 seconds, or until heated through. This will help retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Date Pudding Cake contains roughly 452 calories, with 9g protein, 78g carbohydrates, and 13g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits in this recipe?
Yes, you can substitute chopped dried apricots, figs, or raisins for the dates if you prefer. Just keep in mind that the flavor will vary depending on the fruit you choose. Make sure to chop them into similar sizes as the dates for even baking.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version of the Date Pudding Cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the structure, and check that all other ingredients are gluten-free as well.
What if I don't have baking powder?
If you're out of baking powder, you can use a mixture of baking soda and cream of tartar. For every teaspoon of baking powder needed, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. This will provide the necessary leavening for your cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).