Prep 1 hr
Cook 25 mins
This recipe came from the R.S.V.P section of a Bon Appetit magazine. It is a recipe from the "Sweet Basil" restaurant in Vail and is to die for! Plan ahead as it is best started the day before you need them.
- 473.18 ml packed golden brown sugar
- 118.29 ml unsalted butter
- 473.18 ml whipping cream
- 29.58 ml dark rum or 29.58 ml brandy
- 198.44 g coarsely chopped pitted dates (about 1 1/4 cups)
- 236.59 ml water
- 4.92 ml vanilla extract
- 4.92 ml baking soda
- 395.10 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml salt
- 314.66 ml sugar
- 59.14 ml unsalted butter, room temperature
- 1 large egg
- sweetened whipped cream, to serve
- For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
- (mixture will be grainy).
- Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
- Cool slightly.
- Whisk in rum.
- (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
- Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
- Stir in vanilla and baking soda.
- Preheat oven to 350*F.
- Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
- Whisk flour, baking powder and salt in a medium bowl to blend.
- using electric mixer, beat sugar and butter in large bowl to blend.
- Beat in egg.
- Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
- Divide batter among prepared muffin cups.
- Bake cakes until brown and tester comes out clean, about 25 minutes.
- Cool cakes in pan on rack 10 minutes.
- Turn out onto a baking sheet.
- Spoon 2 TBS of warm toffee sauce over each warm cake.
- Let cool completely.
- (Can be made 1 day ahead. cover with foil and refrigerate).
- Preheat oven to 350*F.
- Reheat cakes on sheet until warm, about 10 minutes.
- Put on serving plates.
- Drizzle with remaining warm toffee sauce.
- Serve with whipped cream.
The cakes are sticky goodness and the sauce divine, but I had trouble with them falling and running out of the muffin tins.
These were gorgeous. The taste was out of this world. I made exactly as the recipe stated and they turned out perfectly. All my guests were very pleased with the results. This is a dessert I know I will be making again. You can count on it! You all have to try this one!