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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found at Bath and Body Works. It was the candle recipe winner. Its a great pudding! Ingredients:
nonstick cooking spray |
1 1/2 cups dates (pitted and chopped) |
2 teaspoons baking soda |
1 1/4 cups water |
1/2 cup pure maple syrup |
3 1/4 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 cups butter (3 sticks, softened & divided) |
2/3 cup sugar |
3 eggs |
1 1/4 cups brown sugar |
1/2 cup whipping cream |
1/4 teaspoon maple extract |
1/4 cup toffee pieces |
1/4 cup pecans (chopped & toasted) |
Directions:
1. In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil. Boil for 2 minutes.
2. Remove from heat; stir in maple syrup. Let it cool while making cake.
3. In a medium boil, stir together flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy. Beat in eggs one at a time.
5. Add half of the flour misture and beat until just combined.
6. Add the date-maple mixture and beat until just combined.
7. Add the remaining half of the flour mixture; stir until just combined.
8. Spoon the batter into a greased and flour bundt pan.
9. Bake 45-50 minutes or until knife inserted in center cones out clean.
10. Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil. Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened. When ready to serve, invert the cake onto a platter.
11. Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half. Sprinkle toffee chips and toasted pecans over top of cake.
12. Spoon reserved brown sugar-maple sauce over cake slices.
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