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Toffee Cake With Caramel Sauce

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“If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!”
READY IN:
1hr 20mins
SERVES:
9-16
YIELD:
1 8x8 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter an 8- or 9-inch square pan; set aside.
  2. Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
  3. Puree dates in a blender or food processor; let cool 15 minutes.
  4. Preheat oven to 350°F.
  5. While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
  6. In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
  7. Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
  8. Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
  9. At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
  10. Cool in pan on wire rack for 5 minutes (set the timer).
  11. Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
  12. Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
  13. Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
  14. Pour warm sauce over cake.
  15. SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.

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