I have been making a very similar recipe for over 20 years. Five star recipe, four star for the confusing instructions in this recipe. Combine the pitted dates (my recipe specifies 8 oz), baking soda and boiling water (just 1 cup) in a food processor to chop until they are very fine. The mixture will be foamy. If you don't have self rising flour use regular flour and add 1/2 tsp. baking powder. The cake can be baked in a 9x9 or 13x9 pan. It's always nicely set in 35-45 minutes. My toffee sauce is different - 1-1/2 cups heavy cream, 3/4 cup unsalted butter, 1/2 cup DARK brown sugar. Combine all in saucepan over low heat until melted. Simmer gently for 20 min. or until thick, stirring often. Don't boil this! I would think that the evaporated milk would make the sauce too sweet. This very moist cake freezes well. I've successfully made the toffee sauce earlier in the day and reheated it just before serving. Warm the cake before serving, top with toffee sauce and a dollop of real whipped cream sweetened with just a little sugar. A traditional Christmas dessert in our home.
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I have been making a very similar recipe for over 20 years. Five star recipe, four star for...