Ingredients:

Cake:

Coarsely chopped dates: 2 cups (about 12 ounces)

Water: 2 1/2 cups

Baking soda: 2 tsp

Sugar: 1 2/3 cups

Butter (softened): 1/2 cup

Large eggs (room temperature): 4

Vanilla extract: 2 tsp

All-purpose flour: 3 1/4 cups

Baking powder: 2 tsp

 

Butterscotch Sauce:

Butter (cubed): 7 tbsp

Packed brown sugar: 2 1/4 cups

Half-and-half cream: 1 cup

Brandy: 1 tbsp

Vanilla extract: 1/4 tsp

 

Optional:

Whipped cream

 

Directions:

Prepare the Dates:

Preheat oven to 350°F.

In a small saucepan, combine dates and water; bring to a boil.

Remove from heat and stir in baking soda. Cool to lukewarm.

 

Prepare the Cake Batter:

In a large bowl, cream sugar and butter until light and fluffy (about 5-7 minutes).

Add eggs one at a time, beating well after each addition.

Beat in vanilla extract.

In another bowl, mix flour and baking powder; gradually add to the creamed mixture.

Stir in the date mixture.

Transfer to a greased 13x9-inch baking pan.

 

Bake:

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool slightly in the pan on a wire rack.

Prepare the Butterscotch Sauce:

In a small saucepan, melt butter.

Add brown sugar and cream, and bring to a boil over medium heat, stirring constantly.

Remove from heat and stir in brandy and vanilla extract.

 

Serve:

Serve the sauce warm with the warm cake.

If desired, top the cake with whipped cream.