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Makes:
8 servingsFreezes:
ExcellentPrep Time:
30 minutesBaking Time:
45 minutes
Ingredients :
Cake
1 cup250 mLchopped, pitted dates
3/4 cup175 mLhot tea
1/2 cup125 mLCarnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk
1 tsp5 mLFolgers® Instant Coffee Crystals
1/2 cup125 mLbutter, softened
1 cup250 mLbrown sugar
3eggs
1 tsp5 mLvanilla extract
1 1/2 cups375 mLRobin Hood® Original All Purpose Flour
2 tsp10 mLbaking powder
1 tsp5 mLbaking soda
1/4 tsp1 mLsalt
1 cup250 mLchopped apples
Toffee Sauce
1/4 cup50 mLbutter
3/4 cup175 mLbrown sugar
1 cup250 mLcorn syrup
1 cup250 mLCarnation® Regular Evaporated Milk or 2% Evaporated Partly Skimmed Milk
1/2 tsp2 mLvanilla extract
Directions :
Cake
1 : Preheat oven to 375°F (190°C). Grease and line a 9-inch (23 cm) cake pan (with at least 1 1/2-inch/4 cm high sides) with parchment paper.
2 : Combine dates, tea, evaporated milk and coffee. Let stand 10 minutes. Meanwhile, in a separate bowl, cream butter and sugar until combined. Beat in eggs one at a time. Mix in vanilla and date mixture.
3 : In a separate bowl, combine flour, baking powder, baking soda and salt. Add to date mixture, along with apples and mix gently until dry ingredients are incorporated. Turn batter into prepared pan.
4 : Bake in a preheated oven for 40 to 45 minutes, or until a cake tester comes out clean. Cool on rack 10 minutes. Run a knife around edges and invert cake onto a serving plate. (Cake can be served warm or at room temperature.)
Sauce
5 : Melt butter in saucepan over medium heat. Add sugar, corn syrup and milk. Stir and heat (but don’t boil) until all ingredients are combined. Remove from heat. Stir in vanilla. Pour 1/2 cup sauce (125 mL) over cake and brush surface and sides. Cut cake into serving pieces. Serve with remaining sauce and top with whipped cream if desired.
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