Danish Pudding Recipe

Name: Danish Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 1 c. butter, softened; 1 3/4 c. sugar; 3 eggs; 1 1/2 tsp. soda; 1 tsp. salt; 1 c. buttermilk; 3 c. flour, sifted; 1 Tbsp. orange juice; 1 grated orange rind; 1 (7 oz.) pkg. dates, cut and rolled in small amount of flour; 1 c. chopped nuts

Servings: persons

1 c. butter, softened
1 3/4 c. sugar
3 eggs
1 1/2 tsp. soda
1 tsp. salt
1 c. buttermilk
3 c. flour, sifted
1 Tbsp. orange juice
1 grated orange rind
1 (7 oz.) pkg. dates, cut and rolled in small amount of flour
1 c. chopped nuts

1
Sift dry ingredients together. Beat butter and sugar together until light and fluffy. Add juice and rind.
2
Alternately stir in dry ingredients and buttermilk.
3
Stir in dates and nuts. Bake in Bundt or angel food cake pan at 350u00b0 for nearly 1 hour.
4
(Lightly grease and flour the pan.)
5
Pour the following sauce over the cake while hot.
6
Combine the grated orange rind rubbed into 1 cup sugar.
7
Heat until sugar is dissolved. For a moister pudding, double sauce recipe.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. butter, softened, 1 3/4 c. sugar, 3 eggs, 1 1/2 tsp. soda, and more.

Yes, Danish Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Danish Pudding

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