Toffee Cake With Caramel Sauce

Name: Toffee Cake With Caramel Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 8x8 pan, 9-16 serving(s)
Ingredients: butter, for the pan; 8 ounces pitted chopped dates; 1/2 cup light rum (see substitution below); 1/2 cup water; 2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon baking soda; 1/2 cup butter (1 stick); 1 cup dark brown sugar, packed; 2 eggs; 1 cup cream; 1 cup dark brown sugar, packed; 1/4 cup butter (1/2 stick); 1/4 cup light rum (see substitution below)

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Recipe by Debber

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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READY IN: 1hr 20mins

SERVES: 9-16

YIELD: 1 8x8 pan

UNITS: US

INGREDIENTS

Nutrition

Toffee Cake
butter, for the pan
8

ounces pitted chopped dates
¹⁄₂

cup light rum (see substitution below)
¹⁄₂

cup water
2

cups flour
1 ¹⁄₂

teaspoons baking powder
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon cinnamon
¹⁄₄

teaspoon baking soda
¹⁄₂

cup butter (1 stick)
1

cup dark brown sugar, packed
2

eggs
Caramel Sauce
1

cup cream
1

cup dark brown sugar, packed
¹⁄₄

cup butter (1/2 stick)
¹⁄₄

cup light rum (see substitution below)

DIRECTIONS

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