Instructions

1. Preheat the oven to 350* Using butter generously grease a 9" x 9" square baking pan. Set aside.
2. Prepare Caramel sauce:
3. In a large saucepan melt butter
4. Add the brown sugar and whisk until blended.
5. Add the cream along with the brandy or rum. Bring to a boil, then reduce to a gentle simmer, instead of using a spoon to stir, gently swirl the pan occasionally, for 10 minutes. Remove from the heat and allow to cool.
6. Cake batter:
7. Using a food processor, blend the dates, granulated sugar, and brown sugar until a paste forms.
8. Add the water, eggs, and vanilla; purée until smooth.
9. While the machine running, slowly add the melted butter and mix until blended. Using a plastic spatula scrape the date mixture into a large bowl and set aside.
10. Whisk together the flour, baking powder, and salt.
11. Add to the date mixture and whisk until just combined. Do not over mix!
12. Pour the batter into the prepared 9"x9" pan. Use a spatula or knife to level the top of the cake.
13. Bake until the center of the cake is set and just barely jiggles, about 30 minutes. Remove from the oven and allow the cake to rest for 5 minutes.
14. Using a wooden skewer or toothpick, poke random holes all over the top of the cake. Pour a cup of the prepared caramel sauce evenly over the cake.
15. Return the cake to the oven and bake for another 8-10 minutes.
16. Remove from oven. Cool five minutes.
17. To serve, slice the cake into individual servings while it’s still warm. Top each with a bit of prepared caramel sauce.
18. *Optional: Top with whipped cream and orange zest.

• Servings : 9-12
• Recipe Type : Cakes & Cupcakes, Christmas