1½ cups pitted and
chopped medjool or magdool dates
1½ cups water
1½ teaspoons pure vanilla
extract or 1 tablespoon imitation vanilla flavoring
1 teaspoon baking
2 cups all purpose
1½ teaspoons baking
¼ teaspoon salt
½ cup (1 stick, 4oz)
softened unsalted butter
1 cup soft light
brown sugar, packed*
¼ cup granulated
3 large eggs, at
For the Toffee
¾ cups (1½ sticks/
6oz) unsalted butter
1½ cups soft light
brown sugar, packed (10½oz)*
1 cup heavy whipping
¼ teaspoon salt
In a medium
saucepan, put the dates and water together and cook over medium heat. Simmer
together, stirring constantly until the dates are soft and mushy, and the water
is absorbed, about 5 minutes.
Remove from heat and
stir in the baking soda. The mixture will foam. Transfer to a large plate,
cover and set aside to cool completely, slightly warm is ok. Or put in the
freezer to speed things up.
Meanwhile make the
toffee sauce (instructions below)
Then adjust the oven
rack to lower middle position and preheat the oven to 350F/180C.
If making jumbo or
regular cupcakes, grease and flour or non-stick spray the cupcake pans. If
making one large cake, then grease or spray the bottom of a 9inch pan, line
with parchment paper or foil round, then grease and flour or spray over the
rounds and on the sides of the pan.
In a medium bowl,
whisk together the flour, baking powder and salt. Set aside.
In the bowl of a
stand mixer fitted with the paddle attachment, or a regular large bowl and a
handmixer, beat the butter with both sugars until lightened in both texture and
color, about 5 minutes, scarping down the bowl as needed.
Add the eggs, one at
a time, mixing well after each addition. Mix in the vanilla.
On lowest speed,
gradually add the flour mixture, just until combined. Do not overmix.
Add the dates and
mix gently on low speed just until well combined. Scrape down the bottom and
sides of the bowl, to make sure that everything is well mixed together.
regular-sized cupcake pans with 1 scoop of batter in each cavity or 2 scoops
for regular-sized cupcakes, filling them ⅔ of the way. For the large 9inch pan,
pour all of the batter in the prepared pan.
Bake for (17 to 20
minutes for regular-sized cupcakes), (22 to 25 minutes for jumbo cupcakes) or
(50 to 60 minutes for the large cake). Because different ovens vary in
temperature, the best way to test for doneness is to make sure that a toothpick
inserted in the center of the cake comes out with a few cooked crumbs attached,
the sides starts to pull away from the pan and the center springs back to the
Take out of the oven
then reheat the toffee sauce until very hot. Poke holes all over the cake using
a tooth pick or wooden skewer, then pour (1 tablespoon of sauce on top of each
regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of
the sauce over the large cake).
Leave the sauce to
soak in for about 5 minutes, then turn the cake(s) on to a serving platter.
Pour (1 more
tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons
for each jumbo cupcake), or (1/3 of the sauce over the large cake). The
remaining sauce is for serving on the side.
Serve warm, topped
with a scoop of vanilla ice cream (optional) and more toffee sauce if desired.
Store leftovers in
an a airtight container, then heat individual servings in the microwave until
To make the Toffee
In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
Bring to boil and simmer for about 1 minute, stirring constantly.
Remove from the heat and use according to the recipe.
RECIPE SOURCE:a passion for baking by marcy goldman
All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank You.