Rum-date pudding cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Packed brown sugar |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | pack | (8-oz) pitted whole dates; snipped |
| ¼ | cup | Margarine or butter; cut up |
| 1 | cup | Boiling water |
| ¼ | cup | Dark rum |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chopped walnuts |
| 1½ | cup | Boiling water |
| 1 | cup | Packed brown sugar |
| Whipped cream or ice cream | ||
Directions
In a large mixing bowl stir together flour, the ½ cup brown sugar, the baking soda, baking powder, salt, and nutmeg. Set flour mixture aside.
In a medium mixing bowl place dates and margarine or butter. Add the 1 cup boiling water. Stir till the margarine or butter melts. Stir in rum and vanilla. Stir the date mixture and walnuts into the flour mixture just till smooth. Spread in an ungreased 9x9x2-inch baking pan.
In a medium mixing bowl stir together the 1½ cups boiling water and the 1 cup brown sugar. Pour evenly over batter in pan. Bake in a 350 degree F.
oven about 55 minutes or till done. Serve warm with whipped cream or ice cream. Makes 9 servings.
Posted to recipelu-digest Volume 01 Number 509 by James and Susan Kirkland <kirkland@...> on Jan 12, 1998