Tennessee Pudding Cake
Tennessee Pudding Cake is a rich, moist dessert featuring dates, pecans, and coconut, with a sweet, nutty flavor profile perfect for traditional Southern gatherings.
Ingredients
Instructions
- Grease and flour a tube pan.
- Cream the butter and sugar until light and fluffy.
- Mix the soda with the buttermilk and let stand until doubled in size.
- Add eggs to the creamed butter and sugar, mixing thoroughly.
- Incorporate the buttermilk and soda mixture into the batter.
- Add the flour and a pinch of salt, beating until well combined.
- Fold in the chopped dates, pecans, and coconut.
- Pour the batter into the prepared tube pan.
- Bake at 300°F (150°C) for 1 1/2 hours, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, try using half butter and half margarine. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the eggs are at room temperature for better incorporation. This cake can also be adapted with different nuts or dried fruits, such as using walnuts or raisins for a twist.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with coffee or tea, making it a perfect dessert for afternoon gatherings. For a festive touch, serve it alongside slices of Grandma'S Pineapple Noodle Pudding for a delightful dessert spread.
Storage & Reheating
Store any leftover Tennessee Pudding Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in the oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Pudding Cake contains roughly 714 calories, with 12g protein, 86g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (29% of the Daily Value), iron (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
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 a different type of sugar instead of granulated sugar?
Yes, you can use brown sugar for a deeper flavor, but it may slightly alter the texture. If using a sugar substitute, follow the package instructions for equivalent measurements, as they can vary in sweetness.
How can I make this recipe gluten-free?
To make Tennessee Pudding Cake gluten-free, substitute the plain flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, especially baking soda and any add-ins, are gluten-free to maintain the integrity of the recipe.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing or too much flour. Make sure to measure flour correctly and mix only until just combined. You can also try adding an extra egg for lightness in future attempts.
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).