Directions
- 1Melt salted butter, then add dark brown sugar and heavy cream, mixing over medium heat until combined to create the caramel.
- 2Seed Medjool dates in a big bowl, add baking soda and boiling water to soften them.
- 3Turn the softened dates into a puree in a food processor.
- 4Mix together all the wet ingredients in a stand mixer.
- 5Add the date puree to the wet ingredients and mix.
- 6Fold in the dry ingredients.
- 7Transfer the batter to a buttered baking dish.
- 8Bake at 350° Fahrenheit for 30 minutes.
- 9Once baked, poke some holes in the cake with a fork.
- 10Pour the prepared caramel over the top of the cake.
- 11Bake for five more minutes to let the caramel infuse into the cake layer.
- 12Serve hot with some cold vanilla bean ice cream and more caramel.
Ingredients
- salted butter
- dark brown sugar
- heavy cream
- Medjool dates
- baking soda
- boiling water
- wet ingredients
- date puree
- dry ingredients
- vanilla bean ice cream
- caramel
Equipment
food processorstand mixerbaking dishfork
Tips
- Serve hot with cold vanilla bean ice cream and extra caramel.
- Poke holes in the cake to infuse caramel.
- Buttered baking dish prevents sticking.
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