Date Cake with Toffee Sauce
1 ½ cups pitted dates
1 cup brewed coffee
1 ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup packed dark brown sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon allspice
1 teaspoon cinnamon
12 tablespoons salted butter, or butter substitute (such as salted Miyokos vegan butter)
Toffee Sauce:
1 cup packed dark brown sugar
2/3 cup light corn syrup or molasses
2 teaspoons orange zest
6 tablespoons whiskey
8 tablespoons salted butter, or butter substitute (such as salted Miyokos vegan butter)
Preheat oven to 325F
Coat a nonstick Bundt pan with butter and flour (Pam Baking Spray works well).
In a large bowl, whisk flour, baking powder and baking soda together, then set aside.
In a medium saucepan over medium heat, bring dates and coffee to a boil, then remove from heat and let cool.
Pour the coffee and dates into a food processor and add the sugar and process until smooth.
Add eggs, vanilla and spices.
Add the butter or butter substitute and process until incorporated.
Pour liquid mixture over the flour and fold with a spatula to combine thoroughly.
Pour into cake pan and cover tightly with foil and bake for 50 to 60 minutes, until an inserted toothpick comes out clean.
Remove the foil and cool for 15-20 minutes.
Over medium heat, in a small saucepan melt the sugar with corn syrup and orange zest, then bring to a gentle boil for 3 minutes.
Reduce the heat to low, stir the whiskey in and whisk in the butter, two tablespoons at a time until melted and smooth, then remove from stove.
Place cake on serving dish.
Brush the top of the cake with warm sauce, then drizzle sauce over each cake slice, just before serving.
Cake can be stored tightly wrapped at room temperature for up to 3 days.
The sauce can be refrigerated for one week.
To reheat and serve warm: wrap the cake in foil and place in an oven heated to 300°F for about 15 minutes. Sauce can be microwaved to reheat.
