No. of portions: 12
FOR THE CAKE
Ingredients
Pitted, finely diced 567 gms
Brandy 30 ml
Butter 319 gms
Dark brown sugar 496 gms
Salt 2.50 gms
Eggs 7 no’s
Vanilla extract 14 gms
Sour cream 177 gms
All-purpose flour 496 gms
Baking powder 5.25 gms
Ground Cinnamon 1 gms
Ground all spice 0.50 gms
Methods:
1. In a small bowl, toss the dates with the brandy. Set aside.
2. In the bowl of an electric mixer fitted with the paddle, cream the butter, brown sugar, and
salt until light and fluffy, 4 to 5 minutes.
3. Add the eggs gradually, scraping down the bowl well after each addition to make sure the
batter is homogeneous. Add the vanilla and sour cream and mix until fully incorporated.
4. Gently add the flour, baking powder, cinnamon, and allspice, mixing just until incorporated.
5. Remove the bowl from the mixer and use a rubber spatula to gently fold the dates into the
batter.
6. Line a half sheet pan with parchment paper. Pour the batter into the prepared pan and
spread it evenly across. Bake in a 3250 F/162 0 C oven until lightly browned, 25 to 30
minutes. Let cool completely.
7. Cut the cake using a 3-in /8-cm ring. Set aside. The cake may be stored in a airtight
container at room temperature, or wrapped and frozen for later use.
FOR THE BUTTERSCOTCH SAUCE
Ingredients
Dark brown sugar 340 gms
Butter 227 gms
Heavy cream 170 gms
Corn Syrup 71 gms
Salt 3 gms
Vanilla extract 7 gms
Methods:
1. In a medium sauce pot, combine the brown sugar, butter, cream, corn syrup, and salt. Bring
the mixture to a simmer over medium heat.
2. Continue simmering , stirring occasionally, until the sauce thickens slightly, 2 to 4 minutes
3. Remove from the heat and stir in the vanilla. Let cool and reserve refrigerated until needed
for service.
FOR THE CAKE
Ingredients
Pitted, finely diced 567 gms
Brandy 30 ml
Butter 319 gms
Dark brown sugar 496 gms
Salt 2.50 gms
Eggs 7 no’s
Vanilla extract 14 gms
Sour cream 177 gms
All-purpose flour 496 gms
Baking powder 5.25 gms
Ground Cinnamon 1 gms
Ground all spice 0.50 gms
Methods:
1. In a small bowl, toss the dates with the brandy. Set aside.
2. In the bowl of an electric mixer fitted with the paddle, cream the butter, brown sugar, and
salt until light and fluffy, 4 to 5 minutes.
3. Add the eggs gradually, scraping down the bowl well after each addition to make sure the
batter is homogeneous. Add the vanilla and sour cream and mix until fully incorporated.
4. Gently add the flour, baking powder, cinnamon, and allspice, mixing just until incorporated.
5. Remove the bowl from the mixer and use a rubber spatula to gently fold the dates into the
batter.
6. Line a half sheet pan with parchment paper. Pour the batter into the prepared pan and
spread it evenly across. Bake in a 3250 F/162 0 C oven until lightly browned, 25 to 30
minutes. Let cool completely.
7. Cut the cake using a 3-in /8-cm ring. Set aside. The cake may be stored in a airtight
container at room temperature, or wrapped and frozen for later use.
FOR THE BUTTERSCOTCH SAUCE
Ingredients
Dark brown sugar 340 gms
Butter 227 gms
Heavy cream 170 gms
Corn Syrup 71 gms
Salt 3 gms
Vanilla extract 7 gms
Methods:
1. In a medium sauce pot, combine the brown sugar, butter, cream, corn syrup, and salt. Bring
the mixture to a simmer over medium heat.
2. Continue simmering , stirring occasionally, until the sauce thickens slightly, 2 to 4 minutes
3. Remove from the heat and stir in the vanilla. Let cool and reserve refrigerated until needed
for service.
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