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.