Saturday, December 17, 2011

Ginger and Date Cake with Toffee Rum Sauce

Recipe from the Essential Canadian Christmas Cookbook
By Lovoni Walker

This cake has officially become a Christmas tradition in my family.  I have made it three years in a row now and it's always a hit. My grandparents came over for dinner last week and I tried it out on them. My grandpa had two pieces. I think he liked it.  If you don't like dates, don't let that scare you. They're really what make this cake so moist.  Topped off with the rum and butter sauce, this cake becomes irresistible.

What you'll need
Ginger and Date Cake
1 cup Dates, pitted, coarsely chopped 
1 cup Water
1 tsp Baking soda
1/3 cup Butter, softened
1 cup Brown sugar, packed
2 Eggs
1 1/4 cups All-purpose flour
2 tsp Baking powder
1/2 cup Crystallized ginger, finely chopped

Toffee Rum Sauce
1/2 cup Butter
1/2 cup Brown sugar, packed
1/2 cup Whipping cream
1/4 cup Spiced rum

How to
Ginger and Date Cake
1.  Grease an 8 inch (20 cm) springform pan and line base and sides with parchment paper. Preheat oven to 350°F.

2.  Combine dates and water in medium saucepan on medium-high heat.  Bring to boil then remove from heat and add baking soda (mixture will bubble up); cool.

3.  Beat butter, sugar and eggs in medium bowl with an electric mixer until well combined.

4.  Sift flour and baking powder into butter mixture.  Add date mixture and ginger and stir until well combined. 

5.  Scrape mixture into prepared pan. Bake in preheated oven for about 55 minutes or until skewer inserted in centre comes out clean.  Let cool in pan for 10 minutes before transferring to wire rack.  Serve warm or cold with warm Toffee Rum Sauce.  

Toffee Rum Sauce
1.  Combine butter, sugar and whipping cream in medium saucepan over medium heat until sugar is dissolved and butter is melted. Let boil without stirring for 3 minutes. Remove from heat and stir in rum. 

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