Date Pudding Cake Loaf

Name: Date Pudding Cake Loaf
Ingredients: 1 cup finely chopped dates; 1 cup boiling water; 4-1/2 teaspoons shortening; 1 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup chopped walnuts; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 tablespoon cornstarch; 1 cup whole milk; 1 teaspoon butter; 1 teaspoon vanilla extract

16 ingredients

3 steps

Ingredients

1 cup finely chopped dates
1 cup boiling water
4-1/2 teaspoons shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon cornstarch
1 cup whole milk
1 teaspoon butter
1 teaspoon vanilla extract

Directions

1

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 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in 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.