2013 had dawned. A very happy new year to all my readers ! May this year bring you joy, happiness and the best of you ! May you have the will power to stick to your new year resolutions all throughout !
I wish the same for me,when it comes to sticking with new year resolutions. I don't have many. The usual diet and exercise. I hope to make exercising regularly a priority. Now that my kids will start school tomorrow I'll have some me-time in the morning. Oh, and not to forget some yoga time squeezed in-between.
Then comes eating healthy. I do make healthy food choices but I get carried away by sweets once in a while,my major weakness. Like this date cake. I wanted to start blogging with a sweet note this new year. Hence this moist and delicious date cake with a luscious caramel sauce that literally melts in your mouth.
It's such a breeze to make too. Get your kids involved in pitting the dates and I promise you, all of you will enjoy your fruits of labor. I have made this cake a couple of times for my guests and every time it does nothing less than wow them. The caramel sauce was what got my kids attention when I first served it to guests. They named it as toffee sauce,another fitting name.
You can serve the cake as it is,but I would recommend you not to skip the sauce. It adds another layer of flavor to the dessert which in my opinion,completes the dish. Serve it warm. You can refrigerate both the cake and sauce upto a week sealed in a container. When you are ready to serve pop it into the microwave and warm for a few seconds.
Moist Date Cake
(adapted from taste.com.au)
250g dates pitted, chopped
1 1/2 cups boiling water
1 tsp baking soda
2 cups self-raising flour,sifted
125g butter, softened
3/4 cups brown sugar
1 tsp vanilla extract
2 eggs, at room temperature
300 ml thick cream
1/2 cup brown sugar
1/2 tsp vanilla extract
60g butter, chopped
For the cake,preheat the oven to 180 degree Celsius.Grease a square baking dish and line with baking parchment.
Place dates and baking soda in a bowl,add boiling water,keep it uncovered for about 30 minutes. Puree the mix.
Beat the softened butter and brown sugar till light and fluffy. Add the eggs one at a time,beating after each addition. Add vanilla extract.
Fold in the flour and date puree. Mix well till combined. Spoon the mixture in to baking tray and bake for 40 to 45 minutes until a skewer inserted in the middle comes clean.
For the caramel sauce, combine butter,sugar,vanilla and cream in a sauce pan over a medium heat. Cook,stirring until it boils for around 3 minutes. Reduce heat and simmer for 2 minutes. Pour warm sauce over entire cake or individual slices.
First time I made the sauce I halved it and it was sufficient for me. But if you want extra sauce over the side to pour on the individual slices go for the full measure.
It's best to serve the cake and sauce warm.
You can also bake in a round cake tin with a 22 cm base.