Ingredients:

  • 6 oz Medjool dates, pitted and chopped
  • 1 cup water
  • 1 tsp baking soda
  • 6 tbsp unsalted butter, at room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 12 tbsp unsalted butter
  • 1 cup dark brown sugar, packed
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt

Instructions:

  1. Preheat oven to 350°F (175°C). Combine chopped dates and water in a small saucepan. Bring to a boil, remove from heat, and stir in baking soda. Let sit for 15 minutes, then mash into a thick paste.
  2. In a large bowl, cream 6 tablespoons of butter and granulated sugar for 3 minutes until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. Sift together flour, baking powder, and 0.5 teaspoon salt. Gradually fold the dry ingredients into the butter mixture, then gently stir in the date paste.
  4. Pour batter into a greased 8-inch square pan and bake for 40 minutes until a tester comes out clean.
  5. While the cake bakes, prepare the glaze by simmering 12 tablespoons butter, dark brown sugar, heavy cream, and salt in a saucepan for 5 minutes until thickened and glossy.
  6. Poke holes across the warm cake and pour half the toffee sauce over the top. Serve individual slices with extra sauce.