Australian Sticky Date Pudding (cake)

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This Australian recipe, a very moist, scrumptious cake ( not what we'd call a

pudding) has taken Down Under by storm. You'll find it on restaurant

and dinner party menus across that country.

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CAKE

1/2 c Butter, room temperature, cut into eight pieces

Plus extra to butter pan

1 1/4 c Chopped pitted dates

1 tsp Baking soda

1/4 c Granulated sugar

2 Eggs

1 1/4 c All purpose flour

1/2 ts Salt

1/2 ts Vanilla

1 3/4 tsp Baking powder

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CARAMEL SAUCE

1/2 c Butter

1/4 c Whipping cream

1/2 c Firm packed brown sugar PLUS

1 tbsp Firm packed brown sugar

1/2 tsp Vanilla

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CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round

baking pan with sides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).

Bring to a boil, reduce to simmer and cook for 3 minutes. Add the

baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs

one at a time. Gently mix in the flour, salt and vanilla. Slowly stir

in the baking powder and 1/4 cup of the liquid from cooking the

dates, until the cake mixture resembles thick pancake batter. Drain

off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

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SAUCE: Combine the butter, whipping cream, brown sugar

and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes.

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TO SERVE: Drizzle some of the sauce over the cake as it is cooling.

Serve the rest of the sauce separately. Makes 10 servings

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