Recipe by litldarlin
Drizzle this moist cake with a warm caramel sauce as a sweet dessert for your guests or for those days when you crave something sweet to eat. I have alot of those craving days, especially now that my son is on his own. As an empty nester, I am constantly feeling the need to bake something just to stay busy. Then I take everything I make to work. I love that feel good feeling when people ask me for my recipes. (Makes me feel wanted.)
- 1 (8 ounce) packagechopped dates
- 1⁄2 cup boiling water
- 1⁄2 cup sugar
- 1⁄4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup butter
- 1 cup firmly packed brown sugar
- 1⁄3 cup heavy whipping cream
Directions See How It's Made
- Heat oven to 350°F
- Place dates in medium bowl; add boiling water.
- Set aside.
- Combine sugar and 1/4 cup butter in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour, baking powder and salt.
- Beat until well mixed.
- Stir in date mixture by hand until well mixed.
- Pour batter into greased 9-inch round baking pan. (Batter will be thin.)
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Poke top of hot cake 10 to 15 times with fork.
- Meanwhile, melt 1/3 cup butter in 1-quart saucepan.
- Add brown sugar and 1/3 cup whipping cream.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
- Boil 1 minute.
- To serve, pour 1/4 cup sauce over top of warm cake.
- Serve cake warm with remaining sauce, if desired.
- TIP: Always use the pan size specified in a recipe. A pan too large will result in a thin, dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe. For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.