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Instructions |
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Combine the dates and water int a medium size saucepan. Bring to a
boil and simmer gently for 20 minutes or until most of the liquid has
been absorbed by the dates or evaporated. Puree the dates in a food
processor.
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With a mixer beat the butter with the brown sugar. Beat in eggs one
at a time.
In a medium sized bowl, mix flour with the baking powder, baking
soda and ginger. Add to the wet butter and then stir in pureed dates.
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Line a muffin tin with cup cake paper cups and spoon batter into each
cup. Bake at 350 degree for 30 minutes or until cupcake feels firm when
gently pressing in the middle.
Alternatively you can spoon the batter into a buttered 9x13 baking
dish. lined with parchment paper. Bake at 350 degrees for 35 to 45
minutes or until the cake feels firm when gently pressing in the centre.
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While cake is cooking make the toffee sauce by combining cream,
sugar and butter in a saucepan. Bring to a boil then cook, boiling and
stirring of about 3 minutes. Let cool slightly.
When cake is done and cooled slightly, prick with a sewer to make
lots of tiny holes. Spoon half of the toffee sauce over the cake.
Do not prick with a sewer if doing the cupcakes. Save the sauce for
serving.
Spoon some of the sauce in the serving bowl first then put the cake
or cupcake in the bowl and drizzle more sauce over top.
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Serving
Suggestions |
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There is about 1/4 C Toffee sauce for each cupcake, serving about 24 people. Top with a dob of vanilla ice-cream and mint leaf.
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Originally Submitted
1/26/2017
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