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“In 'The Greyston Bakery Cookbook'”
1hr 5mins

Ingredients Nutrition


  1. Position a rack in the center of the oven; preheat oven to 350°.
  2. Grease eight 6-ounce ramekins and line the bottoms with parchment paper rounds.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt to blend; set aside.
  4. In a small bowl, combine the apricots and dates; pour enough boiling water over the fruit to cover; set aside.
  5. In the bowl of an electric mixer set on medium speed, cream the butter with the sugar for 3 minutes, or until light and fluffy.
  6. Add the eggs and vanilla and mix well.
  7. Decrease mixer speed to low and slowly add the dry ingredients.
  8. Drain the fruit and gently fold into the mixture.
  9. Divide the batter among the prepared ramekins, and bake for 15-20 minutes or until the cakes are puffed up and a wooden pick inserted into the center comes out with moist crumbs attached (the cake will fall like a souffle when removed from the oven).
  10. Set the ramekins on a wire rack to cool slightly.
  11. Grasping each ramekin with a dry kitchen towel, run a sharp, thin paring knife around the edge of the ramekin to release.
  12. Turn each cakelet out onto a small serving plate, and peel away the parchment.
  13. Sauce-combine the sugar, butter evaporated milk, and vanilla in a medium saucepan over medium heat and stir until the butter is completely melted and the sugar dissolves.
  14. Decrease the heat to a simmer and cook for 5 minutes, or until the sauce darkens to a deep brown color.
  15. To serve, drizzle the warm sauce over the cakes, allowing in some sauce to pool in the center where the cakes have fallen.

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