Toffee Cake (8-inch pan)

By MarieR

Ingredients

• 1 cup pitted dried dates chopped
• 3/4 cup boiling water
• 1/2 teaspoon baking soda
• 6 tablespoons butter (plus extra for greasing)
• 3/4 cup superfine sugar
• 1 extra large egg beaten
• 1/2 teaspoon vanilla
• 1 1/2 cups self-rising flour
• TOFFEE SAUCE
• 1/3 cup light brown sugar
• 3 tablespoons butter
• 2 tablespoons light cream or milk

Details

Servings 1

Preparation

Step 1

Preheat the oven to 350 Degrees F.
Grease an 8-inch square cake pan.
Put the chopped dates into a small saucepan with the boiling water and baking soda. Heat gently for about 5 minutes, without boiling, until the dates are soft.
Cream together the butter and superfine sugar in a bowl until light and fluffy. Beat in the egg, vanilla extract, and date mixture.
Fold in the flour using a metal spoon, mixing evenly. Pour the batter into the prepared cake pan. Bake in the preheated oven for 40-45 minutes, or until firm to the touch and just starting to shrink away from sides of pan.
For the toffee sauce, combine the brown sugar, butter, and cream in a saucepan and heat gently until melted. Simmer gently, stirring, for about 2 minutes.

Remove the cake from the oven and prick all over the surface with a skewer or fork. Pour the hot toffee sauce evenly over the surface. Let cool in the pan, then cut into squares.