Warm Date Cake with Toffee Sauce
Prep time
Cook time
Total time
This cake is superb! It' rich and moist with dates, butter, brown sugar and orange zest, but the warm toffee topping sends it way over the top! But wait, there's more.....top it with whipped cream! It just couldn't be any better, except to tell you, it's easy to make!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 10 - 12
Ingredients
- ¾ cup of dates, pitted and chopped
- ¾ cup of water
- 2 tsp of vanilla extract
- ½ tsp of baking soda
- ¼ cup of butter, room temperature
- ½ cup of brown sugar
- 2 Tbs of white sugar
- 1 tsp of orange zest
- 2 eggs, room temperature
- 1 cup of flour
- ¾ tsp of baking powder
- ⅛ tsp of salt
Toffee Sauce
- ½ of brown sugar
- 1cup of heavy cream
- 4 Tbs of butter
- 2 tsp of vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a 9" cake pan with butter.
- Add the dates to a small saucepan with the water and vanilla and simmer for 3-4 minutes, remove from the heat, and stir in the baking soda, it will foam up.
- Using an electric mixer, cream the butter, sugars and orange zest until fluffy, then add in the eggs beat until well mixed. Now, mix in the flour, baking powder and salt.
- Remove the bowl from the mixer, add in the dates and stir well to combine.
Pour the batter into the prepared cake pan.
Bake for 40 - 45 minutes until a skewer comes out mostly clean, it's important not to overcook.
- Toffee Sauce: In a medium saucepan over low heat, add the brown sugar, cream, butter and vanilla and bring to a boil, then simmer for 5 or 6 minutes until the mixture thickens, then remove from the heat
- To serve, poke holes in the warm cake with a skewer and pour on about half of the toffee sauce. Cut the cake into slices and serve with the remaining sauce on the side.
- Delicious with whipped cream or vanilla ice cream. Put the coffee on!
Notes
You can make the cake and the toffee sauce up to 2 days in advance, just wrap the cooled cake with plastic wrap and refrigerate and pour the sauce into a jar with a lid and refrigerate. When ready to serve, wrap the cake in foil and heat in a 350 degree oven for about 8 minutes or until warmed through. Warm the sauce in a small saucepan, poke holes in the cake, pour over half of the sauce and serve the remaining sauce on the side.
