9×13 pan greased
Preheat Oven 180c/350f
2 cups Dates-pitted and finely chopped
¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur)
¾ cup of hot coffee (you may use boiling water in place of coffee)
1 teaspoon Vanilla
3 1/2 Cups Flour
1 tablespoon Baking Powder
¾ teaspoon Cinnamon
½ teaspoon Sea Salt
2 cups brown Sugar
1 stick Butter-room temp
Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside.
Stir occasionally while dates soften and break down.
Cool and add Vanilla.
In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside.
In a kitchen aid with paddle attachment or a big bowl with a handheld mixer
Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition.
Add Flour mixture in 3 increments beating until just combined after each addition.
Do not over mix.
Stir in Date mixture.
Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean.
Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding.
1/2 cup cream
1/2 stick butter – room temp
½ tsp sea salt
1 cup sugar
1 Tbsp water
Bring the cream simmer and set aside.
In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir.
Once you have reached the golden caramel stage, carefully add in the cream and stir.
Add Sea salt.
Cook stirring occasionally, for about 2 minutes mixture will thicken.
Turn off heat.
Cook another 2 minutes.
Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer.
Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding !
Set aside for 15 minutes.
And the other half of the caramel is for serving over the cake. Make sure its warm.
Vanilla Ice cream or Pouring cream is welcome too.