Toffee Cake With Caramel Sauce

Recipe by Debber
READY IN: 1hr 20mins
SERVES: 9-16
YIELD: 1 8x8 pan




  • 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.