Sticky Toffee Treat (Print Version)

# Ingredients:

01 - 6 tbsp of unsalted butter, plus extra for the pan.
02 - 2 eggs, large.
03 - A half pound of dried, pitted dates.
04 - 1 tsp of baking soda.
05 - A cup of water, freshly boiled.
06 - 1 and 1/2 cups of regular flour.
07 - One and a half teaspoons of baking powder.
08 - 1/2 tsp kosher salt.
09 - Half a teaspoon of ground cinnamon.
10 - 1/4 tsp of cloves, ground.
11 - 1/8 tsp of nutmeg, ground.
12 - 3/4 cup of dark brown sugar.
13 - 1.5 tsp vanilla extract.
14 - 8 tbsp butter for the sauce.
15 - 1 and 1/4 cups of dark brown sugar for the sauce.
16 - Heavy cream, 1 cup.
17 - For the sauce: 2 tsp of vanilla extract.
18 - 1/2 tsp of kosher salt for the sauce.

# Instructions:

01 - Let both the eggs and butter warm up to room temp. Preheat your oven to 350°F. Grease a 9x9 pan with butter.
02 - Combine dates and baking soda with boiling water—let sit 10 minutes. Blend until smooth in a processor.
03 - Stir together flour, spices, baking powder, and salt in a bowl.
04 - Cream butter and sugar together. Add eggs one at a time. Stir in the pureed dates and vanilla. Fold in the dry mixture.
05 - Transfer to the greased pan and bake for 30–35 minutes, or until done. Poke holes all over the surface.
06 - Melt butter in a pot. Add sugar, cream, vanilla, and salt. Stir until smooth. Drizzle a cup over the cake and bake 5 more minutes.

# Notes:

01 - Store cake and sauce apart.
02 - Can be refrigerated for up to four days.

Back