• 12servings
  • 65minutes
  • 313calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup finely chopped dates

  2. 1 cup boiling water

  3. 4-1/2 teaspoons shortening

  4. 1 cup sugar

  5. 1 egg

  6. 1 cup all-purpose flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1 cup chopped walnuts


  11. 1/2 cup sugar

  12. 1/2 cup packed brown sugar

  13. 1 tablespoon cornstarch

  14. 1 cup milk

  15. 1 teaspoon butter

  16. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Date Pudding Cake Loaf Recipe photo by Taste of Home Place dates in a small bowl; add boiling water. Let stand for 5 minutes. Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking soda and baking powder; add to shortening mixture alternately with dates and water. Fold in walnuts.

  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.

  3. In a small saucepan, combine the sugars and cornstarch. Gradually whisk in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in butter and vanilla. Serve warm with cake. Yield: 12 servings (1-1/3 cups sauce).


Send feedback