I searched for recipes and decided to go with Ina Garten's version. I only made one modification (brown sugar), but overall it was a great recipe!
All of the guests loved it. including my cousin Stefan, who is the toughest critic I know.
For your next holiday party, dinner, soiree...bring this date cake and win everyone over. Being a winner feels good! Get baking!
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder
12 tablespoons (1½ sticks) unsalted butter
1 cup light brown sugar, lightly packed
½ cup heavy cream
¼ teaspoon kosher salt
2 tablespoons good bourbon, such as Buffalo Trace (a fave)
2 teaspoons pure vanilla extract
Sweetened whipped cream, for serving
Preheat the oven to 350 degrees F. Butter and flour one 9-inch-round cake pan or a bundt tin, like I did!
Place the dates in large saucepan with 1 3/4 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
Cream the butter and brown sugar together in a food mixer until pale and creamy. Add the eggs, one at a time. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. Lastly, add the baking powder.
Pour the batter evenly into the the cake pan or bundt tin. Bake for about 30 to 40 minutes. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
To make the sauce, combine the butter, brown sugar, bourbon, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
When the cake is done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cake while both are still warm and leave to soak for about 10 minutes. Turn the cake out upside-down onto serving plates (the bottom is the most sticky bit!).
Serve with vanilla ice cream or whipped cream.
Special thanks to Ina Garten! www.barefootcontessa.com
The Food Pervert