English Toffee Cake with Caramel Sauce

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By Todd Johnson

Ingredients

English Toffee Cake with Caramel Sauce - 1/15/1999

3/4 cup chopped pitted dates 2 tsp. vanilla
2 tsp. baking soda 1 1/4 cups boiling water
1 3/4 cup sugar 7 Tbl. butter
1 egg 1 cup flour
1/4 cup brown sugar 2 Tbl. cream
1 Tbl. cold water 1 Tbl. lemon juice
1 1/2 cups heavy cream 1/4 cup cold butter

Directions

Mix dates, 1 tsp. vanilla and 1 tsp. baking soda. Add boiling water. Soak for 10 minutes. Cream 4 Tbl. butter and 3/4 cup sugar. Add egg and mix well. Add flour and 1 tsp. baking soda. Pour in date mixture. Mix until smooth. Pour into a floured pie dish. Bake at 375 degrees for 35-40 minutes. Combine brown sugar, 3 Tbl. butter and 2 Tbl. cream. Boil for 2 minutes. Pour over baked cake. For the caramel sauce, cook 1 cup sugar, cold water and lemon juice in a saucepan over medium high heat. Boil until mixture caramelizes to a medium-dark amber color, about 5-8 minutes. Remove from heat and slowly add 1 1/2 cups cream. Return to heat and boil 5-7 minutes until thickened and smooth. Remove from heat. Stir in 1 tsp. vanilla and swirl in 1/4 cup cold butter. Serve over cake with whipped cream. Serves 8-10.

Recipe from Scott Samuel, Brie and Bordeaux

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