- 1 cup of dates, pit removed & chopped
- 1 ¼ cup of boiling water
- I stick of butter, softened
- 1 ½ cup of brown sugar
- 3 eggs
- 1 ½ cup of self-rising flour
- ½ tsp cinnamon
- 1 tsp baking soda
For the toffee topping:
- ½ stick of butter
- 3 tbsp. of cream
- 1/3 cup of cane sugar
Put the dates in a bowl and add the boiling water
Preheat the oven to 350F/180C and prepare a round 9 in/24 cm pie tin.
Beat the butter and sugar until fluffy in a large mixing bowl. Add the eggs, one at the time. Stir in the flour and cinnamon.
Add the baking soda to the dates and stir. Add the date mixture in with the cake batter and make sure it is well incorporated. Pour the batter in the prepared pie tin and bake it in the oven for 45-55 minutes. Check for readiness with a toothpick; when it comes out dry the cake is ready.
Take the cake out of the oven and turn on the broiler on the highest setting.
Heat the butter, cream and sugar in a saucepan, bring it to a boil and let it simmer for 3 minutes. Pour the topping over the cake and put it under the broiler until bubbles form on top.
Let the cake cool in the tin until the toffee becomes solid. Transfer to a wire rack to cool completely.