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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Drizzle this moist cake with a warm caramel sauce as a sweet dessert for your guests or for those days when you crave something sweet to eat. I have alot of those craving days, especially now that my son is on his own. As an empty nester, I am constantly feeling the need to bake something just to stay busy. Then I take everything I make to work. I love that feel good feeling when people ask me for my recipes. (Makes me feel wanted.) Ingredients:
1 (8 ounce) package chopped dates |
1/2 cup boiling water |
1/2 cup sugar |
1/4 cup butter, softened |
1 large egg |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup butter |
1 cup firmly packed brown sugar |
1/3 cup heavy whipping cream |
Directions:
1. Heat oven to 350°F
2. Place dates in medium bowl; add boiling water.
3. Set aside.
4. Combine sugar and 1/4 cup butter in large bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Add egg and vanilla; continue beating until well mixed.
7. Reduce speed to low; add flour, baking powder and salt.
8. Beat until well mixed.
9. Stir in date mixture by hand until well mixed.
10. Pour batter into greased 9-inch round baking pan. (Batter will be thin.)
11. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
12. Poke top of hot cake 10 to 15 times with fork.
13. Meanwhile, melt 1/3 cup butter in 1-quart saucepan.
14. Add brown sugar and 1/3 cup whipping cream.
15. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
16. Boil 1 minute.
17. To serve, pour 1/4 cup sauce over top of warm cake.
18. Serve cake warm with remaining sauce, if desired.
19. TIP: Always use the pan size specified in a recipe. A pan too large will result in a thin, dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe. For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.
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