A rich, moist date cake with a buttery brown sugar and brandy toffee sauce.
Ingredients :
8 ounces pitted dates chopped
½ cup boiling water
1 teaspoon baking soda
⅓ cup unsalted butter
⅔ cup brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
¾ cup brown sugar
½ cup unsalted butter
⅓ cup heavy whipping cream
1 teaspoon brandy or vanilla extract
pinch salt
Directions :
Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
In a saucepan, combine the dates and water and bring to a boil. Turn off the heat and stir in baking soda and set aside to rest 10-15 minutes. Blend with a hand blender or small food processor until smooth.
Cream ⅓ cup butter and ⅔ cup brown sugar with a mixer on medium speed until fluffy. Mix in the eggs one at a time and the vanilla.
Whisk flour and baking powder. Alternate adding the flour mixture and the cooled date mixture until combined.
Pour batter into the prepared pan and bake for 23-27 minutes, or until a toothpick comes out clean. Let cool in the pan.
In a saucepan combine the brown sugar, butter, heavy cream, and brandy (if using vanilla add it after cooking the sauce).
Bring to a boil over medium-high heat. Reduce to a low boil and cook for 4-5 minutes. Stir in salt. The sauce will thicken as it cools.
Cut the toffee pudding into 9 pieces and serve with toffee sauce.
