Oven: 350 degrees F
Bake: 25 - 30 minutes
Pan: 9" x 13" inches
Servings: 24 two inch squares (it's rich)
2 c. coarsely chopped pitted dates about 12 oz.
1 c. water (237 g)
1/4 tsp. baking soda
1 3/4 + 2 T. soft white flour (216 g)
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon 1 tsp. nutmeg
1 c. brown sugar (200 g)
10 T. butter (141 g)
3 large eggs
2 tsp. vanilla
1 3/4 c. dark brown sugar (350 g)
1 1/2 c. whipping cream (363 g)
6 T. unsalted butter (85 g)
3 T. + 1 tsp tsp corn syrup (66 g)
1/8 tsp. salt
Line baking pan with foil, and generously butter and dust with flour.
The Creaming Mixing Method is used for this recipe ... More Information
Combine dates and water in a sauce pan. bring to a boil, and reduce heat, simmer until dates are soft and most of the liquid is absorbed. The mixture will still be very moist about 5 minutes. Cool and stir in the baking soda.
In a separate bowl mix the dry ingredients, flour, baking powder, salt and spices.
In a large bowl beat the brown sugar and butter until well blended. Beat in one egg at a time and then mix in vanilla.
Add the flour mixture to the butter mixture in 3 additions alternating with the cooked dates in 2 additions, beginning and ending with the dry ingredients. Pour into 9 x 13 inch pan.
Bring all the ingredients to a boil until sauce thickens and reduces to 2 1/4 cups stirring often. This can be made in a advance. Extra is great over ice cream.
Remove the cake from the oven and pierce the top all over. Pour 1 cup caramel sauce over top of the cake. Return cake to the oven and bake until the caramel sauce bubbles about 5 minutes.