Hot Fresh Date Cake with Caramel Sauce
I have halved the amount of sauce from the original recipe and there is still plenty. The leftovers are great on icecream or pancakes, or on a spoon straight out of the fridge! The sauce can also be frozen, as can the whole cake.
250g dates, fresh or dried
185g firm unsalted butter
1½ tsp vanilla
185g self-raising flour
¾ tsp baking powder
225g brown sugar
40g unsalted butter
1 tsp vanilla
2 tsp pecans
1-2 tbsp brandy (optional)
thick cream to serve
Line and grease a 22-23cm round springform tin or 20 cm square tin, make sure it has a good seal as this is a very runny cake batter and will leak through a loose tin. Preheat the oven to 180C.
If using fresh dates, stone and coarsely chop and set aside.
Place in a food processor, the butter cut into pieces, sugar, eggs, vanilla, flour, baking powder, water and milk. Process 15 seconds only or to just mix. Add dates and process 2 seconds to mix through. Alternatively, in an electric beater, cream the butter and sugar, beat in the eggs and vanilla, then add flour, baking powder, water and milk and mix.
Place the sloppy mixture in the tin. Bake at 180C for approximately 1 hour or until a skewer comes out clean from the centre of the cake. Remove from oven, run knife around the cake and cool in the tin. Cake can be frozen at the point or stored for a few days.
An hour before serving, place cake in an ovenproof tin and marinate with some of the sauce. Fifteen minutes before serving, reheat in the oven at 180C. Serve with sauce and cream.
Place all ingredients except the thick cream, bring to the boil and simmer for 6 minutes.