Baked Pumpkin Pudding

1/3 cup shortening
1 2/3 cups sifted flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/3 cup water
1 cup cooked or canned pumpkin
1/2 cup chopped nuts
1 egg, unbeaten
1 cup chopped dates

Sift flour, sugar, baking soda, salt, baking powder and spices together into mixing bowl. Add shortening, water, pumpkin and nuts. Beat 2 minutes at medium speed of electric mixer (or 300 strokes by hand). Scrape bowl constantly. Add egg and dates. Beat 2 minutes longer. Pour into 2 well-greased 1-quart ring molds or one 6 1/2 cup ring mold or a 9-inch square cake pan. Bake at 350 degrees F about 35 minutes for 1-quart ring molds, 45 minutes for 6 1/2 cup ring mold or 9-inch square pan.

Serve warm with Creamy Sauce.

Creamy Sauce:
1 small egg
1 tablespoon melted butter or margarine, cooled
1 1/4 cups confectioners' sugar
1 cup whipping cream, whipped stiff
1/2 teaspoon vanilla extract

Beat egg until foamy. Stir in melted butter. Add confectioners' sugar and beat until smooth. Blend in whipped cream and vanilla extract.

Yields about 2 cups.

Variation:
Omit vanilla extract. Add 1/2 teaspoon brandy flavoring and 1/4 teaspoon rum extract.