Ingredients

• 1 1/2 cups Pitted Dates about 35
• 1/4 Water
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter soft
• 3/4 cup Packed Brown Sugar
• 2 Eggs
• 1 tsp Vanilla Extract

• 1/4 cup Butter
• 1 1/4 cups Packed Brown Sugar
• 1 cup Cream
• 1-2 Tbsp Brandy optional
• 2 tsp Vanilla Extract

Instructions

1. Combine dates and water in a small saucepan and bring to a simmer. Cook until soft, about 15 minutes. Remove from heat and let cool.
2. Preheat oven to 350°F; butter and flour a 10-inch Bundt pan or similar size mold.
3. Mash cooked dates into a uniform mixture; set aside. In a small bowl, combine flour, baking soda, baking powder and salt.
4. In a large mixing bowl, cream butter and sugar until light and fluffy. Add mashed dates and mix well, then add eggs and vanilla extract and mix until fluffy. Fold in flour mixture until evenly combined.
5. Spread batter evenly into prepared mold. Bake until a tester inserted in the center comes out clean, about 35-40 minutes.
6. Let cake cool for about 10 minutes before unmolding onto a serving platter. While cake cools, prepare sauce.
7. Combine butter and brown sugar in a heavy-bottomed saucepan. Cook over medium heat until sugar has melted. Slowly add cream, whisking well to combine. Let simmer until thickened, about 5-10 minutes. Remove from heat and add brandy, if using, and vanilla extract. Let cool about 5 minutes.
8. Pour sauce over cake, serving the remaining sauce on the side.