| 1 | This australian recipe, a very moist cake, not what we"d call a pudding, has taken down under by storm. |
| 2 | You"ll find it on restaurant and dinner party menus across that country. |
| 3 | This version was printed recently by the new york times. |
| 4 | to prepare cake: preheat oven to 350 °F. |
| 5 | Butter a 9-inch round baking pan withsides at least 2 inches high, such as a springform pan. |
| 6 | place the dates in a saucepan and cover with water (about 1-?cups). |
| 7 | Bring to a boil, reduce to simmer and cook for 3 minutes. |
| 8 | Add the baking soda (the mixture will foam) and set aside. |
| 9 | in a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time. |
| 10 | Gently mix in the flour, salt and vanilla. |
| 11 | Stowly stir in the baking powder and ?cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter. |
| 12 | Drain off remainder of date cooking liquid and discard. |
| 13 | Stir in the dates. |
| 14 | bake for 30 to 40 minutes, or until cooked in the center. |
| 15 | to prepare caramel sauce: combine the butter, whipping cream, brown sugar and vanilla. |
| 16 | Bring to a boil; reduce to simmer, and cook for 3 minutes. |
| 17 | to serve: drizzle some of the sauce over the cake as it is cooling. |
| 18 | Serve the rest of the sauce separately. |
| 19 | makes 10 servings |
| 20 | per serving: calories: 384 (4% protein, 47% carbohydrate, 50% fat) protein: 4 grams fat: 22 grams cholesterol: 100 mg carbohydrate: 46 grams sodium: 441 mg exchanges: 1 fruit, 1-?starch, 4-?fat |
