Just enough for 6


  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups sifted all-purpose flour plus more for pan
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • 1 1/4 cups (packed) light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon brandy (optional)
  • 1/2 teaspoon vanilla extract
  • Whipped cream

The Pudding

  • Preheat oven to 350 °. Grab a Bundt pan (the curvy one with the hole in the middle) and use butter to grease it thoroughly. Now dust with flower. Chop dates or throw in the Cuisinart. We like the food processor as it gives the dates a pulpiness that absolutely disintegrates in the cake.  Bring dates and 1 1/4 cups water to a boil in a saucepan with decently high sides. Remove from burner and stir in baking soda. Watch it foam then push to the side. You’ll need it in a bit.

  • Whisk 1 1/2 cups flour, baking powder, and salt in a bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend. The mixture should be sugary and grainy. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into your Bundt pan..

  • Bake for between 40-45 minutes. You’ll know it’s done when a toothpick or fork comes out cleanly. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack.  Secret Tip: Bundt cakes always seem to stick in the pan making a mess of things. Just before you take it out of the oven place a dishtowel in the sink and turn the water on as hot as you can get it. Saturate the towel then place the Bundt Pan on top (yes, the cake will be upside down you silly bastard). Leave 10 minutes and then invert cake onto rack. The cake should slide out in the easiest of ways. You’re welcome….

The Sauce

  • Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, and keep on stirring for 3-4 minutes or until the sauce thickens up.  Remove from heat; stir in brandy, if using, and vanilla.

  • Cut cake into decent size slices and cover with the sauce. Definitely serve with whipped cream as it balances the sugary sweetness perfectly.