8-10 oz. dates, finely chopped (about 1 1/4 c. packed)
1 c. boiling water
1/2 c. unsalted butter, room temperature
1 c. packed brown sugar
4 large eggs
2 c. flour
1/4 t. cardamom
1 t. baking soda
Preheat panggangan to 350*.
Chop dates & heat water to boiling. Place dates in small bowl, & pour boiling water over dates. Add baking soda, lightly mix, & allow mixture to cool.
Using electric mixer, cream butter & sugar. Add 2 eggs, 1 at a time, beating well after each addition. Add half the flour & beat to blend, then repeat process, adding eggs, then flour & cardamom. Pour date mixture into batter, & beat to blend.
Pour batter into prepared 9×13, or bundt cake pan. Bake for 1 hour or until tester comes out clean – approx. 1 hr.
Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges & serve with whipped cream & Caramel Sauce.
2 c. whipping cream
1 c. (packed) dark brown sugar
1/4 c. unsalted butter
Bring cream, brown sugar & butter to a boil in heavy medium saucepan over medium – high heat, stirring frequently Reduce heat to medium-low & simmer until reduced to 1 3/4 c. stirring occasionally, approx. 15 minutes. (This can be prepared 1 day ahead). Cover & refrigerate. Before using, rewarm over medium-low heat, stirring frequently.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com