Ingredients:
1 cup pitted dates, chopped
1 teaspoon baking soda
1 1/2 cups boiling water
1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Toffee Sauce:
1/2 cup unsalted butter
1 cup heavy cream
1 cup packed brown sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 22 x 30 cm baking dish.
In a bowl, combine the chopped dates and baking soda. Pour boiling water over them and let it stand for 5-10 minutes.
In another bowl, cream together the softened butter and brown sugar. Beat in the eggs one at a time.
In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
Stir in the soaked dates and vanilla extract.
Pour the batter into the prepared baking dish and bake for 30-40 minutes or until a toothpick comes out clean.
For the toffee sauce, combine butter, heavy cream, brown sugar, and vanilla extract in a saucepan.
Cook over medium heat, stirring continuously until the sauce thickens.
Pour the toffee sauce over the warm cake, allowing it to soak in.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 12 servings