Ingredients
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
Ingredients
For the Sauce (for 1 cake):
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
Serve with vanilla ice cream or whipped cream
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By tiffsueb
on May 13, 2013
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I followed the recipe as written, did not mix up the baking powder and baking soda. I served it when the cake was still warm, and although it was good, it had this weird aftertaste, almost bitter. Not sure why?? After putting it in the fridge and eating the next day, it tasted much better. It is a very moist, sweet cake. Not sure if I would make it again.
By hvpcooks
on January 06, 2013
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Ina included this recipe in her new book, "Foolproof," but added the extra kick of Bourbon to the glaze. I made it for a date last night, and he and I both went for seconds. What an outstanding, and truly "foolproof" recipe. If you don't already own the book, BUY IT! Like all of Ina's cookbooks, the photographs are beautiful, and the instructions are simple. Ive made several recipes from the book, and all were outstanding (I especially recommend the raspberry crumble bars - they are out of this world.
By frankaholic
New York, NY
on January 04, 2013
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Hands down the best dessert I have ever brought out for my family. I was shocked (dates? yuck!
The recipe was unusually easy. I halved everything as I didn't want two cakes. Remember, this isn't like a "normal" layer cake, covered and soaked in toffee, it's wonderfully rich. To have two would be way to much. The batter was really runny, just go with it and you'll be fine.
I have a true to size nine inch cake pan. I had no batter left over, no overflow. My cake was perfect. I took it out of the oven in 35 minutes. I used a chop stick to poke it all over, then poured all of my toffee over the cake. Let it sit for ten minutes, then flipped it over and it slid right out. I served mine the next day, putting each serving in the microwave to heat everyone's slice up. They had an option of whipped cream and/or vanilla ice cream. And as far as not liking dates, they (skins and all completely dissolve. I would have no idea had I not made this cake that dates were involved at all.
Read all 61 reviews