This is one of my husband's favorite deserts, it's sweet and moist perfect with ice cream or whipped cream. The sauce recipe is the best caramel sauce I have ever tasted, and could be used in other recipes or just over waffles or ice cream.
Oven: 350 degrees F
Bake: 25 - 30 minutes
Pan: 9" x 13" inches
Servings: 24 two inch squares (it's rich)
Ingredients
Cake
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
Sauce
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
Prepare Pan
Line baking pan with foil, and generously butter and dust with flour.
Directions
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.
Sauce
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.
Oven: 350 degrees F
Bake: 25 - 30 minutes
Pan: 9" x 13" inches
Servings: 24 two inch squares (it's rich)
Ingredients
Cake
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
Sauce
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
Prepare Pan
Line baking pan with foil, and generously butter and dust with flour.
Directions
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.
Sauce
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.
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