Ingredients

The following ingredients have 8 Servings
  • 6 ounces dates (pitted and finely chopped (about 8-10 medjool dates))
  • 3/4 cup boiling water
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • Pinch of coarse, kosher salt
  • 1/4 to 1/2 cup chopped pecans (optional)
  • Additional heavy whipping cream for drizzling (optional)

Instruction

  • Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
  • For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
  • In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
  • Add the eggs and mix.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Add the flour mixture to the wet ingredients, and mix until just combined.
  • Fold in the date mixture (no need to drain) until combined; don't overmix.
  • Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
  • Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes UPDATE: increase baking time as needed, some have needed upwards of 40 minutes). Don't overbake or the cake may be dry.
  • Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
  • For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
  • If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.