-
1
Preheat oven to 350 degrees.
-
2
Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
-
3
Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides.
-
4
Remove from heat; stir in baking soda (mixture will become foamy).
-
5
Set aside to cool.
-
6
Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl.
-
7
Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy).
-
8
Add 1 egg; beat to blend.
-
9
Add half of flour mixture and half of date mixture; beat to blend.
-
10
Repeat with remaining 1 egg, flour mixture, and date mixture.
-
11
Pour batter into pan (molds).
-
12
Bake until a tester inserted into center of cake comes out clean, 40-45 minutes.
-
13
Let cool in pan on a wire rack for 30 minutes.
-
14
Invert pudding onto rack.
-
15
Can be made one day ahead.
-
16
Cover and let stand at room temperature.
-
17
Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly.
-
18
Continue to boil, stirring constantly, for 3 minutes.
-
19
Remove from heat; stir in brandy and vanilla.
-
20
Can be made 4 hours ahead.
-
21
Let stand at room temperature.
-
22
Rewarm gently before using.
-
23
Cut cake into wedges.
-
24
Serve warm with sauce and whipped (or ice) cream.
