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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Beautifully moist and yummy. A friend at work gave me this recipe. I hope you will be able to understand this recipe as it is in metric and I don't know how to convert to imperial measurements. I have not made this recipe myself as yet as I only received two days ago after my friend made it for us all at work. Since sending this recipe in I have mad the cake and it is so easy to make and it is so yummy and moist. I hope you all enjoy it as much as I did. Ingredients:
250 g chopped dates |
420 ml boiling water |
1 1/2 teaspoons bicarbonate of soda |
85 g butter |
250 g sugar |
1 1/2 teaspoons vanilla extract |
2 small eggs (beaten) |
300 g self raising flour |
1 1/2 teaspoons baking powder (sifted together) |
170 g soft butter |
420 ml thickened cream |
255 g soft light brown sugar |
1 teaspoon vanilla extract |
Directions:
1. Pour boiling water over chopped dates and add bi carb soda, leave to stand.
2. Cream butter, sugar and vanilla extract until light and fluffy. add 2 small eggs (beaten), mix until light and fluffy. Add self raising flour and baking powder mix.
3. Pour into a greased 8 inch round tin. Bake 1 hour in 180°C oven.
4. Remove, prick all over and pour over small amount of the hot toffee sauce.
5. Toffee Sauce:.
6. Melt all ingredients together gently until sugar has dissolved. boil 3 - 5 minutes.
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