Ingredients
12 large dates- stoned
1.5 c flour AND 2 tbsp
1 stick butter- room temp
2 tsp baking powder
1/4 tsp salt
1 c sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350. Put dates and 2 tbsp flour in food processor and finely chop. Boil 3/4 c water and add to date/flour mixture. Let sit for at least 10 min. Cream sugar and butter using mixer until light and fluffy. Add one egg at a time, beating well in between. Whisk together flour, salt and baking powder in a bowl. Fold in date mixture to egg mixture. Fold in flour mixture just until moistened. Pour into buttered and floured 8x8 pan and bake for 45- 60 min or until toothpick comes out clean. Poke holes in top and put 1/2 c toffee sauce over, allowing to soak in for at least 20 min. Serve with additional toffee sauce.
Toffee Sauce:
1.75 stick butter
10 oz heavy cream
1.25 c brown sugar
1/2 vanilla bean, split and scraped
Melt butter on medium heat. When melted, add other ingredients and bring to a boil for 5-10 minutes until slightly thickened.
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