I absolutely love this recipe! Soo yummy and the dates make it somewhat healthy =D Since others commented that the cake can get mushy I used 1 1/2 c of flour. It was the perfect amount because the cake was nice and golden brown on the top. I will be making this many more times.

Reviewed On: Feb. 13, 2007

Maybe someone can help me out here. I thought I followed the recipe to the T... I initially had trouble making the caramel liquid part because it kept getting hard and when i poured it into the dish it hardened right away, preventing me from spreading it all over. So I had to make more caramel to cover the gaps. anyways then I poured the egg mixture on top of it and popped it in the oven. Half an hour into the baking, I opened the oven and I see my egg mixture bubbling like a cauldron, along with the caramel part that started to boil over the white part!! I let it be and took it out of the oven and let it cool on a wire rack. It wasn't a pretty sight, it looked ugly to say the least. Then when it got cool, I tried to take it out of the dish but the edges were ROCK hard from the caramel that seeped onto the top!! so i had to stab the edges with a knife and cut it all around. then I flipped it, and the other side didn't look so pretty either :( I am very disappointed. Can someone tell me what I did wrong so I can make this again. It tastes fine, just looks horrendous and messy. Thanks!

Reviewed On: Jun. 22, 2004