Ingredients:
Batter:
1 cup pitted and chopped dates
1 teaspoon baking soda
1¼ cups boiling water
¼ cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
Toffee Sauce:
½ cup unsalted butter
1¼ cups firmly packed light brown sugar
1 cup whipping (heavy) cream
Directions:
- Preheat oven to 350 degrees F. Lightly grease one 9 inch baking pan.
Batter:
- In a medium bowl, combine dates, baking soda, and boiling water. Let sit about 30 minutes or until the dates have softened and absorbed the water, and the water has cooled to lukewarm.
- In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add egg and vanilla; beat until thoroughly mixed. Add flour and baking powder; stir until mixed. Add date mixture; stir until mixed.
Bake:
- Pour batter into baking pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
- Pre-heat oven broiler.
- While cake is still hot, use the handle of a wooden spoon to poke several holes in the top of the cake. Spoon about 1/3 of the toffee sauce over the top, allowing the sauce to soak into the cake. Place cake under the oven broiler until the surface begins to bubble, about 30 seconds. Immediately remove the pan from the oven. Let the cake cool a bit, and then cut into 3 inch squares.
Toffee Sauce:
- Prepare toffee sauce while cake is baking. In a medium heavy saucepan over low heat, combine butter, brown sugar, and whipping cream. Heat to boiling and boil gently for 3 minutes, stirring constantly so mixture does not burn. Remove from heat and set aside to cool slightly until cake is finished baking.
Serving Suggestion:
- Serve warm or at room temperature in dessert bowls. Spoon remaining warm toffee sauce over cake pieces.
Spoon a dollop of whipped cream on top if desired.
Makes 8 to 10 servings.
TheBakingPan.com
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