Spiced Israeli Honey Date Cake
With Caramel Sauce
Pastry Ingredients
● 2 cups Israeli dates -- pitted and chopped
● 1 1/4 cups water
● 1 teaspoon baking soda
● 1/4 cup margarine, cut into pieces
● 2 large eggs
● 2 teaspoon vanilla extract
● 1 1/4 cup self-rising flour
● 1/2 cup firmly packed brown sugar
● 1/2 cup honey
● 1 tsp. cardamom
● 1 tsp. cinnamon
● 1 tsp. nutmeg
● 1 tsp. ground ginger
Caramel Sauce
● 3/4 cup firmly packed brown sugar
● 1 cup heavy cream or non-dairy creamer
● 1 tablespoon corn syrup
● 1/4 cup butter
● 1 tsp. cinnamon
● 1/2 tsp. nutmeg
Preparation
- Grease 8-inch spring form baking pan (or pan of choice).
- Preheat oven to 350-degrees F.
- Place chopped dates and water in small saucepan.
- Stir and bring to a boil over high heat.
- Remove from heat and stir in baking soda and butter. The baking soda will get a bit foamy and butter will melt.
- Set aside for about 25 minutes to cool.
- In a medium bowl, mix flour and brown sugar.
- Add eggs, vanilla and spices to cooled date mixture and blend until smooth.
- Combine wet and dry ingredients, folding together until just combined.
- Pour into pan and bake for about 40-45 minutes. For sauce, put all ingredients in a small saucepot and stir well.
- Cook over medium heat, stirring constantly, until sauce comes to a simmer.
- Lower heat to low and continue to cook, stirring as needed, for 5 minutes.
- Remove from heat and set aside.
- Using a skewer, randomly pierce cake in multiple places.
- Pour 1/2 cup of the sauce over cake and allow to sit for 5 minutes.
- Remove cake from pan and put on desired serving tray.
- Drizzle with remaining sauce, or add to each slice as you serve it for the gorgeous dripping effect that makes you want to lick your fingers.
BeTeavon and ENJOY!
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