Description
A traditional holiday dessert featuring a moist date sponge cake soaked in a rich, homemade butterscotch toffee sauce.
Ingredients
Scale
- 1 cup Medjool dates, pitted and chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda (for batter)
- 1/2 cup unsalted butter (for sauce)
- 1 cup brown sugar (for sauce)
- 1 cup heavy cream
Instructions
- Place chopped dates in a bowl and pour boiling water over them. Stir in 1 tsp of baking soda and let sit for 10 minutes.
- Preheat oven to 350F (175C) and grease an 8-inch square baking pan.
- Cream together 1/2 cup softened butter and 3/4 cup brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Sift together flour and the remaining baking soda, then fold gently into the wet ingredients.
- Stir in the date mixture including the liquid until combined.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
- For the sauce, melt 1/2 cup butter, 1 cup brown sugar, and 1 cup heavy cream in a saucepan over medium heat.
- Simmer the sauce for 3-5 minutes until thickened and glossy.
- Prick the warm cake with a fork and pour the hot toffee sauce over the top before serving.