Sticky Toffee Pudding Cake

[lvdkeyes]

6 oz. pitted dates (about 3/4 pound whole dates)
3/4 C. water
2 1/2 C. all-purpose flour
1 T. baking powder
2 t. baking soda
3/4 C. unsalted butter, at room temperature, divided
1 1/2 C. dark brown sugar, divided
4 large eggs
2 t. vanilla extract
2 C. heavy (whipping) cream, divided
Nonstick cooking spray

Spray a 9-inch spring form pan with nonstick cooking spray. Cover the outside of the pan with foil.
Heat the dates with the water in the microwave until soft (or simmer dates and water in a small saucepan over medium heat for 10 minutes). Drain liquid. Let dates cool, then puree and reserve.
Stir together the flour, baking powder and baking soda; set aside. In a large bowl, beat 4 tablespoons (1/2 stick) of the butter with 3/4 cup of the brown sugar until soft and creamy. Beat in eggs one at a time, then the vanilla. Mix in reserved date puree. Fold in the flour mixture. Scrape batter into prepared pan.
Place the cake pan in a second, larger pan. Fill the larger pan with hot water. Cover the top of both pans with foil.
Steam-bake in a preheated 350°F. oven until the cake pulls away from the sides of the pan and a wooden toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Remove cake from oven and let cool in the pan to room temperature. (Leave the oven on.) Then remove cake from pan, setting the pan aside. Slice the cake into two layers.
In a small saucepan, bring the remaining 3/4 cup dark brown sugar, the remaining 8 tablespoons (1 stick) butter and 1 cup of the cream to a boil. Cook until the sauce thickens and bubbles cover the surface, about five minutes.
Return one cake layer to the baking pan and drizzle half of the sauce over it. Top with the second cake layer and drizzle the remaining sauce over that.
Cover with foil. Return pan to the oven and bake until the sauce is absorbed, about 30 minutes.
Beat the remaining 1 cup of cream until firm peaks form when the beater is lifted. Serve cake slices warm. Top with whipped cream.
Serves 8

[thaiworthy]

I think my blood sugar just spiked after reading only the title. Sounds yummy. I wish I could eat it. My taste buds would love you, but my pancreas would hate you to pieces. I'll save this and make it for a special event, though. Thank you.