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I cannot say enough about this recipe. It's probably the top dessert of the Campbell family. Someone will likely fight me about that but I don't care.
- ¾ C. pitted dates
- 1 & ¼ C. boiling water
- 1 tsp. baking soda
- ¼ C. room temperature butter
- ¾ C. granulated sugar
- 1 large egg, room temperature
- 1 tsp. vanilla
- 1 C. & 1 tbsp. flour
- 1 tsp. baking powder
- ½ C. butter
- ½ C. heavy cream
- 1 C. brown sugar
Preheat your oven to 350F.
Grease a 10" round or cast iron skillet (you could also use ramekins to make individual ones, but baking time will vary).
Chop the dates finely and add to a medium bowl. Pour boiling water over the dates, and add baking soda. Stir well and set aside.
In a stand mixer, combine butter and sugar until light and fluffy. Add the egg and vanilla, mix until combined.
Combine the flour and the baking powder. Gradually add to the egg mixture. Do not overmix.
Add the date mixture and fold into the batter.
Pour into the prepared baking dish, and bake for 35 minutes, or until the top bounces back when you poke it.
Set your oven to broil.
Pour about a third of a cup of the sauce (directions below) on top of the cake. Broil for 5 minutes, until bubbling. Watch it closely to make sure it doesn't burn.
Serve hot with more sauce on top, and ice cream or whip cream.
For the Sauce
While your cake is baking, make the sauce. Melt butter, sugar and cream together in a saucepan over high heat, stirring constantly. Once it starts boiling, turn the temperature down to medium low, or the sauce is just bubbling. Let it cook for 8 minutes, keeping an eye on it so it doesn't spill over. After it's thickened, take off the heat.
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