TOFFEE CAKE WITH CARAMEL SAUCE
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!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 8x8 pan, 9-16 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6
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