Date Pudding (Cake)

Today was Bettie’s birthday. She has asked me several times to make this Date Pudding (cake) that her Mother used to make for her. The recipe is from a Packwood, Iowa Methodist Church cookbook. This must have been a favorite dessert back than, as there were at least seven different versions of it. I don't think we want to know how many calories in this. It was often served for Ladies Aid meetings.
I used the one that her Mother had written very good by. The directions assume that you know what you are doing, so I will try to write better directions than are in the cookbook.
My daughter and I thought just the cake, without the topping would be good. However, my husband liked the topping also. I served it with homemade whipped cream.

Date Pudding
1 cup dates cut up (use scissors to cut in about 4ths)
1 level teaspoon soda
1 rounded Tablespoon butter
1 cup boiling water
1 cup sugar
1/2 cup chopped nuts
1 egg slightly beaten with a fork
1 teaspoon vanilla
1 1/4 cup flour
Topping
1 cup dates cut up
1/2 cup water
1 cup sugar
1/2 cup chopped nuts
2 teaspoons vanilla
Preheat oven to 350°. In saucepan bring one cup of water to a boil. Add snipped up dates, soda, butter and stir well. Stir in sugar, nuts, slightly beaten egg, vanilla and the flour. Pour into a greased 9” pan and bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Let cool. 
While this is cooling, boil topping ingredients, snipped dates, sugar and water for 4 minutes. Let cool and add nuts and vanilla. Put on cooled cake and serve with whipping cream

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