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Ingredients
 pitted plump Medjool dates12 oz
 dark rum2 tbsp
 brewed espresso2 tbsp
 water6 oz
 unsalted butter6 oz
softened
 cake flour1 cup
 baking soda1 tsp
 cinnamon 1/2 tsp
  freshly grated nutmeg 1/4 tsp
 ground cloves 1/4 tsp
 Pinch of salt
 light brown sugar 3/4 cup
 eggs4 Large
 all-purpose flour1 cup
 butter (half a stick)2 oz
 Bourbon or Brandy3 T
 cream1 cup
 brown sugar1 cup
packed

cookware

9-inch round cake pan
parchment paper
saucepan
candy thermometer
food processor
electric mixer
cookie sheet
For the Cake
1
Preheat the oven to 325°. Butter and flour a 10-by-3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium sauce pot, cover the dates with the rum, espresso and water and heat over medium heat for 5 minutes. Transfer to a food processor and let stand until the dates are softened. Puree until smooth.
2
In a bowl, whisk both flours with the baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs until incorporated, then beat in the date puree. Add the dry ingredients all at once and beat at low speed until incorporated.
3
Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert the cake onto a rack to cool completely.
For the Toffee Sauce
4
Put all ingredients in sauce pan and cook until boiling, reduce heat to a simmer and cook for 8 minutes or until slightly thick and caramel color.
To Serve
5
Cut the cake into wedges and serve with toffee sauce!