Usually I have a reason to post something…..a holiday, an event, a season.  But today the only reason I am posting this delectable cake is that it is DIVINE!

STICKY TOFFEE DATE CAKE

Start with 1 lb. pitted dates and 3 1/2 cups water

Bring to a boil and boil 2 minutes

Set aside and mix the following in two bowls:

8 oz. (two sticks) softened butter

3/4 cup granulated sugar

cream sugar and butter and add:

4 beaten eggs (add and beat one at a time)

1 tsp. vanilla

In a second bowl, mix the dry ingredients:

2 1/2 cups flour

1 tsp. salt

3 Tbs. baking powder

Mix the dry ingredients in with the wet.  Batter will be thick.  Then add the cooled date mixture slowly into the batter.  (now the batter will be thin). Pour into your choice of pans.  I used 4 little bundt cake pans that I got at World Market + a 9×13 cake pan.  You could also do 2 9″ rounds.  You decide!  Bake at 350 degrees about 40 minutes.  While it’s baking, make the following sauce:

2 sticks butter

1 cup brown sugar

1/2 cup heavy cream

1 tsp. vanilla

Bring to a boil and boil about 2 minutes.  When the cake comes out, poke holes all over it and pour the sauce all over the cakes.  * Note:  I like to sprinkle powdered sugar over the cooled cake.  Just for looks!