Date Nut Pudding Cake with Brandy Sauce

This recipe makes a rich, calorie-dense cake, perfect to pack along with you on the trails.

VicBob prefers them cupcake style, to pack along while skiing.

The cake fills you up with the energy you need, while the brandy sauce warms you from the inside out.

Recipe is compliments of our friend, L.E. Herrick

1 C chopped dates
1-3/4 C boiling water, divided
1 tsp baking soda
4 Tbsp butter
2 eggs
2-1/2 C granulated sugar, divided
1 C walnuts
2 C flour
2 tsp baking powder
1 tsp vanilla
3/4 C of VicBob’s Maple Syrup Flavored Apple Brandy

Preheat oven to 350 degrees and grease an 8×8 square pan or prepare a cupcake pan with liners.

Mix together dates, 1 cup of boiling water and baking soda, then set aside to cool.

In a large bowl, cream together the butter, 1 cup of sugar and eggs.

Add in date mixture and stir in walnuts.

Sift together the flour and baking powder, then thoroughly combine with date mixture.

Bake 20-30 minutes or until set. For cupcakes, bake 15-25 minutes until set.

Meanwhile, prepare the sauce for the cake.

Combine remaining 1-1/2 cup sugar and 3/4 cup boiling water. Boil together for 5 minutes, watching closely so it doesn’t boil over.

Remove from heat, stir in vanilla and brandy.

When cake is set, remove from oven, poke holes into cake, then pour sauce over. Cool completely before serving.