Name: Sticky toffee and date cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: American Style
Ingredients: 250.00 g dates; 5.00 ml Bicarbonate of soda; 125.00 g butter softened; 120.00 g sugar; 2.00 eggs large; 250.00 ml flour self-raising; 100.00 g pecan nuts chopped; 90.00 g butter; 125.00 g brown sugar; 250.00 ml cream fresh, chilled

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Ingredients (10)

CAKE

250.00 g	dates
5.00 ml	Bicarbonate of soda
125.00 g	butter — softened
120.00 g	sugar
2.00	eggs — large
250.00 ml	flour — self-raising
100.00 g	pecan nuts — chopped

TOFFEE SAUCE

90.00 g	butter
125.00 g	brown sugar
250.00 ml	cream — fresh, chilled

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Method:

Preheat the oven to 180 &degC.
Grease a 20 cm round metal bowl or cake tin and line the base with baking paper. Grease once more.
Prepare the cake:
Place the dates in a bowl and pour over the 250 ml boiling water.
Add the bicarbonate of soda and stand for 10 minutes.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs one by one, then the date mixture.
Don?t worry if the mixture separates.
Sift in the flour and fold in with the nuts.
Turn the batter into the tin and bake for 55 to 60 minutes or until done.
Turn out onto a platter.
Toffee sauce:
Heat together the butter, sugar and cream, stirring until the sugar has dissolved.
Bring to the boil and simmer for three minutes.
Remove from the heat and leave to cool until slightly thickened.
Pour a little over the cake and serve the rest on the side. Serve lukewarm.