Danish Pudding Cake Recipe

Name: Danish Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine, softened; 1 3/4 c. sugar; 3 eggs; 3 c. all-purpose flour; 1 1/2 tsp. baking soda; 1 tsp. salt; 1 c. buttermilk; 1 c. chopped pecans; 1 c. pitted dates, chopped; 1 Tbsp. grated orange rind; 1 Tbsp. orange juice; 1 1/2 tsp. grated orange rind; 1/2 c. orange juice; 1/2 c. sugar

Servings: persons

1 c. margarine, softened
1 3/4 c. sugar
3 eggs
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 c. pitted dates, chopped
1 Tbsp. grated orange rind
1 Tbsp. orange juice
1 1/2 tsp. grated orange rind
1/2 c. orange juice
1/2 c. sugar

1
Beat butter in a large bowl at medium speed.
2
Gradually add 1 3/4 cups sugar, beating well.
3
Add eggs, one at a time, beating well after each.
4
Combine flour, soda and salt.
5
Add to creamed mixture alternately with buttermilk, beginning with flour.
6
Stir in pecans and next 3 ingredients.
7
Pour batter into a greased and floured 10-inch tube pan.
8
Bake at 350u00b0 for about 1 hour (do not remove cake from pan).

2148

kcal

Calories

101

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 c. margarine, softened, 1 3/4 c. sugar, 3 eggs, 3 c. all-purpose flour, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Pudding Cake

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