Categories: Cake

Ingredients

• 8 ounces pitted dates , chopped
• 1 teaspoon baking soda
• 1 cup boiling water
• 3/4 cup packed light brown sugar
• 2 large eggs , at room temperature
• 6 tablespoons unsalted butter , softened
• 1 teaspoon vanilla extract
• 1 1⁄3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Toffee Sauce:
• 1/2 cup packed light brown sugar
• 1⁄8 teaspoon salt
• 1/2 cup whipping cream
• 6 tablespoons unsalted butter , cut into small pieces
• 1 teaspoon vanilla extract

Directions

1. Spray an 8-inch square baking pan with nonstick baking spray with flour.

2. In a large bowl, combine dates, baking soda, and boiling water.

3. Let stand about 30 minutes or until cooled to room temperature.

4. Meanwhile, preheat oven to 350°.

5. Add brown sugar, eggs, butter, and vanilla to the date mixture.

6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).

7. Add flour, baking powder, and salt; beat on low speed for 1 minute.

8. Scrape sides and bottom of bowl with a spatula.

9. Beat 15-30 seconds, until blended.

10. Spread batter evenly in the pan.

11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.

12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.

13. Bring to a boil over med-high heat, whisking constantly.

14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.

15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.

16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.

17. Pour 1/2 cup of the sauce over the cake.

18. Let cool in pan on rack for 10 minutes.

19. Cut cake into squares and serve warm with the remaining sauce.

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