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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Cake: 2 1/2 cups water 10 ounces pitted dates, finely chopped 2 tsp. baking soda 1/2 cup butter, softened 1 1/4 cups sugar 4 large eggs 2 tsp. vanilla extract 2 tsp. baking powder 1/4 tsp. salt 3 cups all purpose flour
Toffee Sauce: 1 cup brown sugar 1/3 cup butter 1/3 cup half and half 2 tbsp. light corn syrup 1 tsp. vanilla extract
Directions
For Cake: Grease the inside of a 13x9 inch baking pan. Line the bottom of the pan with a square of greased wax paper. Combine water and dates in a medium saucepan. Heat to a boil. Remove the pan from the heat and stir in baking soda. Let dates stand 25 minutes.
Preheat oven to 325 degrees. Beat butter in a large bowl until fluffy. Add sugar and beat 1 minute. Add eggs one at a time, beating after each addition. Beat in vanilla, baking powder and salt. Add flour alternately with date mixture, in 4 additions. Pour the batter into the prepared pan. Bake about 45 minutes until a toothpick comes out clean. Transfer cake to a rack and cool completely. Invert cake and remove pan and wax paper. Turn cake right side up.
For Toffee Sauce: Combine sugar, butter, half and half and corn syrup in a medium saucepan. Cook, stirring, over medium heat until sauce comes to a boil. Boil 1 minute. Remove the pan from the heat and stir in vanilla.
Cut cake into squares and serve with warm sauce.
Serves 10 to 12.
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