Ingredients
- For the Cake:
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- ⅓ cup butter, room temperature (75 g)
- ⅔ cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 tablespoons molasses (30 ml)
- 1⅔ cups all-purpose flour (200 g)
- 1½ teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- ¼ teaspoon salt (1.5 g)
- For the Toffee Sauce:
- ½ cup heavy whipping cream (120 ml)
- ½ cup butter (115 g)
- ¾ cup light brown sugar, packed (160 g)
- Pinch of salt
- 2 teaspoons vanilla extract (10 ml)
- Chopped walnuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or ramekins.
- Add the pitted dates to a food processor or blender. Pour the boiling water over them and let sit for 5 minutes.
- Meanwhile, cream together the butter and brown sugar until fluffy. Beat in eggs one at a time, then add molasses and vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Stir into the wet mixture until just combined.
- Pulse the softened date mixture in the food processor until mostly smooth. Stir in the baking soda.
- Fold the date mixture into the batter gently. Do not overmix.
- Divide the batter evenly into the prepared muffin tin or ramekins.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. For a square baking pan, bake for 22–25 minutes.
- To make the Toffee Sauce: In a saucepan, combine cream, butter, brown sugar, and a pinch of salt. Cook over low heat, stirring until sugar dissolves and sauce is smooth and slightly thickened (about 7–10 minutes). Remove from heat and stir in vanilla.
- Serve warm cakes flat-side up with warm toffee sauce spooned over the top. Garnish with chopped walnuts if desired.
Notes
- Substitute prunes for dates if necessary.
- Caramel or butterscotch sauce can be used instead of toffee sauce.
- Make Ahead: Cake and sauce can be prepared up to 5 days ahead. Reheat before serving.
- Freezing: Wrap cakes tightly and freeze for up to 3 months. Thaw and warm before serving.
- Gluten-Free: Use 1 cup gluten-free flour + 1¼ tsp xanthan gum.
- Vegan: Use vegan butter, flax eggs (2 tbsp ground flax + 6 tbsp water), and dairy-free cream alternative (¾ cup plant milk + ¼ cup oil).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake with sauce
- Calories: 386
- Sugar: 38g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
