These recipes were clipped from a newspaper, date unknown. The first section is for a layered amish pudding (with whipped cream), the last recipe is for an amish pudding cut into squares (with a whipped cream topping suggested). Recipes are typed below along with a scanned copy (this was across two columns so I snipped and combined them together).

LAYERED AMISH DATE PUDDING

Pudding

1 1/2 cups chopped dates
1 tsp. baking soda
1 cup boiling water
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp. butter, softened
1 egg
2 tsp. grated orange rind
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 1/4 cups chopped walnuts

Whipped cream mixture

2 1/2 cups whipping cream
1/2 cup plus 2 tbsp. confectioners’ sugar
2 1/2 tsp. light corn syrup
2 1/2 tsp. vanilla
2 tsp. grated orange rind
Speck of salt

For the pudding, in a bowl combine dates, baking soda and boiling water; cool.

In a large bowl, blend the sugars, butter, egg, rind and vanilla. Stir in flour, salt, baking powder and one cup of the walnuts until crumbly. Add the cooled date mixture and stir just enough to blend. Pour into a greased, 7-by-12-inch cake pan. Bake at 350 degrees for 30 to 40 minutes, until cake shrinks slightly from sides of pan. Cool.

Combine all ingredients for the whipped cream mixture in a large, chilled bowl. Beat with an electric mixer until stiff peaks form.

To assemble, cut cake into eight large pieces. Cut each piece horizontally into two layers. Restack layers, and cut each piece into 12 cubes, to produce 1/4-inch-by-1-inch cubes.

In a 3-quart bowl, alternate four layers of cake cubes with four layers of the cream mixture, beginning and ending with cake. Sprinkle remaining one-fourth cup walnuts over top. Chill.

AMISH DATE PUDDING

1 cup boiling water
1 cup chopped dates
1 tsp. baking soda
1 cup sugar
1 cup flour
1 tbsp. butter
1 egg, beaten
1/4 tsp. salt
1 tsp. vanilla
1/2 cup chopped nuts

Pour boiling water over dates and baking soda; cool. Combine remaining ingredients and mix well. Add date mixture and stir until combined. Pour into a greased and floured, 8-by-8-inch baking pan. Bake at 350 degrees for 30 minutes, or until center springs back when touched. Cut into squares and top with whipped cream.