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Ingredients
- 1/2 cup (1 stick) unsalted butter softened
- 8 ounces dated pitted and chopped
- 1/2 cup light rum
- 2 cups of flour
- 1 1/2 teaspoons baking power
- 1/2 teaspoon of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup packed dark brown sugar
- 2 large eggs
Details
Preparation
Step 1
1. Preheat oven to 350.
2. Butter 8 inch square pan.
3. Put dated, run and ½ cup water into a small saucepan and bring to a boil over medium heat stirring occasionally. Reduce heat, cover and simmer until date are very soft about 5 minutes.
4. Carefully transfer dates to a food processor and puree. Cool 15 minutes.
5. Wisk together flour, baking powder, salt, cinnamon and baking soda and set aside.
6. Put butter and brown sugar into an electric mixer bowl and mix on medium high until pale and fluffy about 2 minutes.
7. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
8. Reduce speed to low and add flour mixture in 3 additions alternating with the date puree.
9. Transfer batter to prepared pan and smooth op.
10. Bake 25 minutes and reduce the temperature to 350, then cook an extra 10 minutes (or when a cake taster inserted into center of pudding comes out clean).
11. Let cool in pas 5 minutes.
12. Run a knife around edges of pan to loosen and invert onto a serving plate.
13. Make the toffee sauce and pour ½ over the cake.
14. Serve with remaining sauce on the side.
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