(source: New York Times as reported in Oregonian FoodDay via the internet)
CAKE:
1/2 c Butter, room temperature - cut into eight pieces
Plus extra to butter pan
1 1/4 c Chopped pitted dates
1 ts Baking soda
1/4 c Granulated sugar
2 Eggs
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder
CARAMEL SAUCE:
2 T butter
3/4 c whipping cream
1 c firmly packed brown sugar
1/2 ts Vanilla
(optional: 3 T cognac or whiskey)
TO PREPARE CAKE: Butter a 9-inch round baking pan withsides at least 2 inches high, such as a springform pan.
Place the dates in a saucepan and cover with water (about 1-1/2 cups). Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking soda (the mixture will foam) and set aside.
In a bowl, cream the cut-up butter, sugar and eggs, adding the eggs one at a time. Gently mix in the flour, salt and vanilla. Stowly stir in the baking powder and 1/4 cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter. Drain off remainder of date cooking liquid and discard. Stir in the dates.
In 350 degree oven, bake for 30 to 40 minutes, or until cooked in the center. [For me it was plenty done at 30 min.]
TO PREPARE CARAMEL SAUCE: Combine the butter, cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes.
TO SERVE: Drizzle some of the sauce over the cake as it is cooling. Serve
the rest of the sauce separately. Can also serve with ice cream or whipped
cream.
Makes 6-10 servings.