Sweet and succulent cake with a caramel flavor.
Cake:Butter and powdered cocoa, to prepare pan
1 teaspoon baking soda
1 cup pitted and chopped Medjool dates (about 10)
1 1/2 cups boiling water
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups self-rising flour, sifted
Caramel Sauce:1 cup packed brown sugar
1 1/4 cups whipping cream
1/2 teaspoon vanilla extract
1/4 cup butter, softened
Heat oven to 350°F. Brush inside of Bundt pan thoroughly with melted butter. Liberally sprinkled powdered cocoa over butter. Turn pan upside down and top to remove excess cocoa. Set aside.
To make Cake: In small bowl, sprinkle baking soda over dates. Add boiling water and set aside for 20 minutes.
In large bowl, beat butter, brown sugar and vanilla extract until creamy. Add eggs, 1 at a time, beating well after each addition. Using large metal spoon, fold in date mixture and flour, mixing until well-combined. Batter will be thin.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until metal skewer inserted in center comes out clean. Cool in pan for 1 minute, then carefully invert onto cake plate.
To make Caramel Sauce: Place saucepan over medium heat for 1 minute. Add brown sugar, whipping cream, vanilla extract and butter. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 minutes.
To assemble: While cake is still warm, use wooden skewer to make holds all over top of cake. Pour 1/2 of the warm sauce over cake. Let stand for 10 minutes. Cut into slices and serve immediately with remaining warm sauce.
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