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Categories:
dates milk baking soda flour baking powder salt pumpkin pie spice brown sugar unsalted butter eggs orange cooking spray light brown sugar heavy cream unsalted butter nutmeg
Viewed: 10 - Published at: 4 months agoIngredients
- 1 1/2 cups pitted dates, chopped small (about 8 ounces)
- 1/2 cup whole milk
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 large eggs
- Zest from 1 orange (about 1 1/2 teaspoons)
- Cooking spray
- 1 cup light brown sugar
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/8 teaspoon freshly grated nutmeg
Method
- Vanilla ice cream or whipped cream, for serving
- For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes.
- Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
- Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
- Whisk together the sugar, butter, eggs and zest in a large bowl until smooth.
- Whisk in the date mixture until just combined.
- Stir in the flour mixture until just combined.
- Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray.
- Pour the batter into the foil, and turn the cooker on low for 4 hours.
- Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal.
- Cover tightly with the lid.
- Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean.
- Let cool slightly, 15 to 20 minutes.
- For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes.
- Remove from the heat, and add the nutmeg.
- To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it.
- Let the cake cool, 10 to 15 minutes.
- Serve with ice cream or whipped cream.
