This uncomplicated cake stays amazingly moist for up to three days. Go classic and serve it with whipped cream.
- Portion size 16 servings
- Credits : Canadian Living Magazine: January 2011
MethodCake: In saucepan, bring dates and water to boil; let cool. Mash until smooth; set aside.
In large bowl, beat together sugar, butter, lemon rind and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.
Scrape into greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. Bake in bottom third of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 15 minutes; invert cake onto plate.
Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and salt; bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup (175 mL) over warm cake; let stand to absorb.
To serve, slice cake; drizzle with remaining warm sauce.
Nutritional facts Per each of 16 servings: about
- Sodium 290 mg
- Protein 5 g
- Calories 437.0
- Total fat 20 g
- Potassium 196 mg
- Cholesterol 99 mg
- Saturated fat 12 g
- Total carbohydrate 62 g
- Iron 10.0
- Folate 24.0
- Calcium 4.0
- Vitamin A 18.0
- Vitamin C 2.0