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Ingredients:
12 oz pitted dates (2 ½ c)
3 ½ c flour
1 2/3 c water 4 tsp. baking powder
2 c packed dark brown sugar 1 stick unsalted butter,
3 large eggs
room temperature
and for the toffee sauce:
2 c plus 12 T whipping cream 1 2/3 c sugar
1 stick unsalted butter
Procedure:
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Preheat oven to 350°.
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Butter a 13 x 9 baking pan.
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Combine dates and water in heavy medium saucepan. Bring to a boil. Reduce heat and
simmer until dates are tender and only about ¼ c liquid remains.. maybe 10 min. Transfer to processor and puree.
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Sift flour, baking powder and baking soda into medium bowl.
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Beat brown sugar and butter in large bowl until blended.
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Add eggs 1 at a time, beating well after each addition.
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Add flour mixture in 3 additions, beating until smooth.
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Mix in in pureed dates (batter will be stiff), spread
batter in prepared pan.
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Bake until cake is firm to touch and tester comes out clean, about 45 minutes.
Cool in pan on rack.
Toffee Sauce
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Combine half the cream and all the sugar and butter in heavy large saucepan.
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Boil on medium-high heat until mixture thickens slightly and is deep golden, stirring
constantly. (recipe says about 10 minutes, but it's more like
forever) Remove from heat, cool 5 min.
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Gradually whisk in the remaining cream- - mixture will bubble vigorously. Stir over
low heat until smooth.
Can be made 1 day ahead. Chill, re-warm over low heat until lukewarm.
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Trim ½ inch from short sides, ¼ inch
from long sides. Using serrated knife, cut cake horizontally into 3 equal layers.
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Return 1 layer to same pan, pour 1 c sauce over.
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Top with second layer, pour 1 c sauce over.
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Top w/third layer.
Can be made 6 hours ahead. Cover, let stand at room temp.
Bake cake un-covered at 350° until sauce bubbles around the edges, about
20 min. Serve warm with whipped cream and remaining sauce.
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