Date Pudding Cake
Yield
1 cakePrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 ½ | cups |
dates
chopped |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
nuts
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
vanilla ice cream
or whipped cream |
*
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 591 | ml |
dates
chopped |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
nuts
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
vanilla ice cream
or whipped cream |
*
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease 9 x 9 inch baking pan. Beat eggs in large bowl until light and fluffy.
Gradually add sugar, beating until thick. Stir in flour, baking powder and salt.
Mix in dates and nuts. Pour batter into prepared pan.
Bake about 30 minutes. Serve warm with ice cream or whipped cream.
