Toffee Pudding Cake (Print Version)

# Ingredients:

01 - 6 tbsp plain butter, plus extra for greasing.
02 - Two large eggs.
03 - 8 oz dried dates, no pits.
04 - 1 tsp baking soda.
05 - 1 cup of hot water.
06 - 1 1/2 cups regular flour.
07 - 1 1/2 tsp raising powder.
08 - 1/2 tsp salt, preferably kosher.
09 - Half a teaspoon ground cinnamon.
10 - 1/4 tsp cloves (ground).
11 - A small pinch, like 1/8 tsp, ground nutmeg.
12 - 3/4 cup dark sugar, the brown kind.
13 - 1 1/2 tsp of pure vanilla, not imitation.
14 - 8 tbsp butter for the sauce.
15 - 1 1/4 cups dark sugar for the sauce.
16 - 1 cup thick cream.
17 - 2 tsp vanilla just for the sauce.
18 - 1/2 tsp kosher salt (sauce only).

# Instructions:

01 - Warm up the eggs and butter to room temp. Set oven to 350°F. Butter up a 9x9 dish.
02 - Soak the dates with hot water and baking soda, wait 10 minutes. Puree using a food processor.
03 - Combine the flour, spices, salt, and baking powder in a bowl.
04 - Cream the butter with sugar. Add eggs one by one. Blend in the pureed dates and vanilla. Gently fold in dry mix.
05 - Transfer into greased dish, bake for 30-35 minutes. When done, poke holes across the surface.
06 - Heat butter, cream, sugar, salt, and vanilla till smooth. Pour 1 cup over cake, bake 5 extra minutes.

# Notes:

01 - Keep cake and sauce in separate containers.
02 - Stays fresh in the fridge up to 4 days.

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