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    You are in: Home / Recipes / Toffee Cake With Caramel Sauce Recipe
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    Toffee Cake With Caramel Sauce

    Toffee Cake With Caramel Sauce. Photo by Debber

    1/2 Photos of Toffee Cake With Caramel Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Debber's Note:

    If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!

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    Serves: 9-16


    8x8 pan

    Units: US | Metric

    Toffee Cake

    Caramel Sauce


    1. 1
      Butter an 8- or 9-inch square pan; set aside.
    2. 2
      Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
    3. 3
      Puree dates in a blender or food processor; let cool 15 minutes.
    4. 4
      Preheat oven to 350°F.
    5. 5
      While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
    6. 6
      In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
    7. 7
      Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
    8. 8
      Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
    9. 9
      At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
    10. 10
      Cool in pan on wire rack for 5 minutes (set the timer).
    11. 11
      Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
    12. 12
      Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
    13. 13
      Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
    14. 14
      Pour warm sauce over cake.
    15. 15
      SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.

    Ratings & Reviews:

    • on January 28, 2008


      This is absolutely delicious! I used the apple juice instead of the rum because I had some in the house and it may have been a bit overly sweet for me (and I love sweet so that's saying a lot). Even with a kid in the house I think next time I will make a trip to buy the rum and see how that changes the recipe. My sauce thickened a bit upon standing so next time I will wait until it cools slighty before I drizzle the cake with it. The dates make the cake so moist and add a delicous flavor and if you didn't know what was in it you may not be able to guess the ingredient! My 7 year old ate his piece in a matter of seconds and came back in the kitchen to let me know how much he like it. Will definitely make again!

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    Nutritional Facts for Toffee Cake With Caramel Sauce

    Serving Size: 1 (107 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 629.5
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 15.2 g
    Cholesterol 117.1 mg
    Sodium 378.8 mg
    Total Carbohydrate 88.8 g
    Dietary Fiber 2.8 g
    Sugars 63.2 g
    Protein 5.6 g

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