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Recipe

Sticky Date Pudding

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Soft dates give the cake a rich sweetness, while shredded carrots add moisture and optional pecans bring a little crunch. A generous spoonful of homemade caramel sauce soaks into the warm cake, making every bite extra comforting.
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Ingredients

  • Date Cake
  • 1 cup pitted dates, chopped
  • 1 cup hot buttermilk
  • 1 cup finely shredded carrots
  • 1/2 cup butter, at room temperature
  • 1/2 cup packed brown sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans, optional

Caramel Sauce

  • 1 1/2 cups packed brown sugar
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

For Serving, Optional

  • Vanilla ice cream

Instructions

  • Prepare the oven and pan.
  • Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish.
  • Soften the dates.
  • Place the chopped dates in a heatproof bowl. Gently heat the buttermilk until hot but not boiling, then pour it over the dates.
  • Let stand for 10 minutes. Mash with a fork or blend carefully with an immersion blender. Allow the mixture to cool until lukewarm.
  • Cream the butter and sugar.
  • In a large bowl, beat the softened butter and brown sugar until light and creamy.
  • Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Combine the dry ingredients.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Finish the batter.
  • Add the dry ingredients to the butter mixture in batches, alternating with the cooled date mixture. Mix gently just until combined.
  • Fold in the shredded carrots and optional pecans. Avoid overmixing.
  • Bake.
  • Spread the batter evenly in the prepared baking dish.
  • Bake for approximately 30–35 minutes, or until the center springs back lightly and a toothpick inserted into the cake comes out without wet batter. Add a few minutes if needed.
  • Make the caramel sauce.
  • While the cake bakes, combine the brown sugar, butter, and heavy cream in a saucepan.
  • Cook over medium heat, stirring until the butter melts and everything is combined. Bring to a gentle boil, reduce the heat to low, and simmer for 5 minutes, stirring frequently.
  • Remove from the heat and stir in the vanilla. The sauce will thicken slightly as it cools.
  • Sauce and serve.
  • Let the baked cake rest for about 5–10 minutes. Poke a few small holes across the surface with a skewer, then slowly pour some warm caramel sauce over the top.
  • Reserve the remaining sauce for serving. Cut into portions and serve warm with extra sauce and optional vanilla ice cream.

Connie’s notes

  • Check the dates for pits. Even packaged pitted dates can occasionally contain one.
  • Soften firm dates longer. They should mash easily after soaking.
  • Warm the buttermilk gently. Avoid boiling; some separation can happen when heated and will blend into the batter.
  • Cool the date mixture before adding it. It should be lukewarm so it doesn’t melt the creamed butter.
  • Shred the carrots finely. Fine shreds soften more evenly during baking.
  • Measure flour lightly. Spoon it into the cup and level it off to avoid a dense cake.
  • Check doneness rather than relying only on time. Pan material and oven temperatures can affect baking.
  • Add sauce gradually. Give it time to soak in, and keep some aside for individual servings.
  • Serve warm. Gently reheat portions before adding ice cream.
  • Store refrigerated. Keep the cake and sauce covered in the refrigerator for up to 3–4 days. Rewarm the sauce gently, stirring until smooth.
 
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