Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Toffee Sauce:

  3. 2 cups brown sugar

  4. 1/2 cup butter

  5. 2 cups heavy or whipping cream

  6. 2 tbsp. dark rum or brandy

  7. Cakes:

  8. 1 1/4 cups chopped pitted dates

  9. 1 cup water

  10. 1 tsp. vanilla extract

  11. 1 tsp. baking soda

  12. 1 2/3 cup all purpose flour

  13. 1/2 tsp. baking powder

  14. 1/2 tsp. salt

  15. 1 1/3 cup sugar

  16. 1/4 cup butter, softened

  17. 1 large egg

Instructions Jump to Ingredients ↑

  1. For Sauce:

  2. Whisk together sugar and butter in a medium saucepan. Heat, whisking, until butter is melted. Add cream and cook until thickened, whisking constantly, about 10 minutes. Cool slightly. Whisk in rum or brandy.

  3. For Cakes:

  4. Combine dates and water in a medium saucepan. Heat to a boil. Boil until dates are softened, about 2 minutes. Transfer to a large bowl and cool to room temperature. Stir in vanilla and baking soda. Preheat oven to 350 degrees. Butter and flour 10 muffin cups. Stir together flour, baking powder and salt. Cream together butter and sugar in a large bowl. Beat in egg. Add dry ingredients alternately with date mixture in 3 additions, beating well after each addition. Divide batter between prepared muffin cups. Bake about 25 minutes until cakes are browned and a toothpick comes out clean. Cool in pan 10 minutes. Turn cakes out onto a sheet pan. Spoon 2 tbsp. warm sauce over each cake. Let cool completely.

  5. To Serve:

  6. Reheat cakes on a sheet pan in a 350 degree oven. Drizzle with remaining warmed sauce.


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