Toffee Cake With Caramel Sauce - cooking recipe

Ingredients

Toffee Cake
butter, for the pan
8 ounces pitted chopped dates
1/2 cup light rum (see substitution below)
1/2 cup water
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup butter (1 stick)
1 cup dark brown sugar, packed
2 eggs
Caramel Sauce
1 cup cream
1 cup dark brown sugar, packed
1/4 cup butter (1/2 stick)
1/4 cup light rum (see substitution below)

Preparation

Butter an 8- or 9-inch square pan; set aside.
Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
Puree dates in a blender or food processor; let cool 15 minutes.
Preheat oven to 350\u00b0F.
While your \"date\" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
At end of 25 minutes, turn heat down to 325\u00b0F and bake an additional 15-20 minutes. Cake tester should come out clean.
Cool in pan on wire rack for 5 minutes (set the timer).
Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
Pour warm sauce over cake.
SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.