Ingredients
- 1 cup pitted dates, chopped
- 1/2 cup boiling water
- 1 cup pumpkin purée
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
Directions
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish and line with parchment paper.
Soak chopped dates in boiling water for 10 minutes, then mash lightly.
In a large bowl, mix together pumpkin purée, melted butter, brown sugar, eggs, and vanilla until smooth.
Stir the soaked and mashed dates into the wet mixture.
In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
To make the caramel drizzle, melt butter in a small saucepan, then add brown sugar, heavy cream, and salt.
Cook over medium heat for 3–4 minutes, stirring until smooth and slightly thickened.
Pour the warm caramel over the cake before serving.
Frequently Asked Questions
How should I store leftover Pumpkin Chocolate Date Pudding Cake?
This moist cake is best stored in an airtight container at room temperature for up to 3 days. If you need longer storage, it can be refrigerated for up to a week, though letting it come to room temperature before serving will improve the texture. It also freezes well for up to 3 months.
Can I substitute the dates in this recipe for another dried fruit?
While the dates are key to the texture and sweetness, you can substitute them with an equal amount of finely chopped dried figs or prunes if necessary. Remember to soak the substitute fruit in the 1/2 cup of boiling water for the same 10 minutes to ensure the cake remains moist.
What is the best way to serve this Pumpkin Chocolate Date Pudding Cake?
This rich cake is wonderful served warm, perhaps straight out of the oven after a brief cooling period, or at room temperature. For an extra decadent treat, serve individual slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream, which complements the pumpkin and chocolate notes perfectly.
