Serve this with Toffee Sauce (recipe follows) and a dollop of whipped cream. This recipe comes from a restaurant in New Hampshire Caffe Umbra and Bon Appetite Magazine. Cooking time reflects time to cool.
Serve this with Toffee Sauce (recipe follows) and a dollop of whipped cream. This recipe comes from a restaurant in New Hampshire Caffe Umbra and Bon Appetite Magazine. Cooking time reflects time to cool.
In a medium bowl, place chopped dates and pour boiling water over and allow to stand until cool.
Preheat oven to 350°F.
Butter and flour 9x9x2" square metal pan.
In another medium bowl, whisk together flour, baking powder, baking soda and 1/2 tsp salt; set aside.
In a large bowl, beat butter until light and fluffy.
Add brown sugar and beat until well combined (mixture will look grainy).
Beat in eggs one at at time, mixing well after each addition.
Stir in vanilla.
Stir in flour mixture in 4 additions alternating with date mixture, beginning and ending with flour mixture.
Transfer batter to prepared pan.
Bake for 40 minutes or until toothpick inserted in center comes out clean.
Spoon 1/2 cup Toffee Sauce over cake, spreading evenly over cake.
Bake until sauce is thick and bubbly, about 8 minutes.
Cool cake in pan until lukewarm or room temperature and serve with remaining Toffee Sauce.
In a large heavy sauce pan bring 1 1/2 cups cream, sugar, butter and corn syrup to boil over medium-high heat, stirring until sugar dissolves and butter melts.
Reduce heat to medium and boil gently until mixture is thick and deep amber, stirring often, about 35 minutes.
Remove sauce from heat.
Whisk in remaining 1 cup of cream (mixture will bubble vigorously).
Strain into medium microwave-proof bowl. To Make Ahead: Can be made ahead 3 days in advance. Cool, cover and refrigerate. Rewarm in microwave at 15 second intervals.
