A moist date cake topped with warm homemade caramel sauce.
Ingredients
¼ cup butter, room temperature, plus more for pan
1½ cups all-purpose flour plus more for pan
1½ cups chopped pitted dates (about 6 ounces)
1¼ cups water
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup sugar
1 teaspoon vanilla extract
2 large eggs
SAUCE
1¼ cups packed brown sugar
½ cup heavy (whipping) cream
¼ cup butter
1 teaspoon brandy (optional)
½ teaspoon vanilla extract
Whipped cream or vanilla ice cream for serving
Instructions
For cake, preheat oven to 350 degrees F. Lightly grease and flour bundt cake pan. Bring dates and water to a boil in a medium heavy saucepan with tall sides. Remove from heat and quickly stir in baking soda (mixture will foam). Set aside; let cool.
While that cools, whisk the 11/2 cups flour, baking powder, and salt in a small bowl.
Beat ¼ cup butter, sugar, and vanilla in a large bowl. Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat until smooth. Repeat with remaining egg and the rest of the flour and date mixtures. Pour batter into prepared pan. Bake until a tester inserted into center of cake comes out clean, 35-40 minutes. Let cool in pan on a wire rack for 30 minutes. Invert onto rack, then invert again so it's right way up. The cake keeps well, covered tightly, at room temperature for 5 days.
TOFFEE SAUCE:
Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring frequently. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. If making ahead, let stand at room temperature and rewarm gently before using.
Cut cake into wedges. Top cake directly with warm toffee sauce, then top that with cool whipped cream or ice cream...and more sauce if you like :)
Recipe by Hidden Ponies at https://hiddenponies.com/2014/01/sticky-toffee-pudding-cake/