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“Found at Bath and Body Works. It was the candle recipe winner. Its a great pudding!”
READY IN:
1hr 10mins
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

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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