This is a superb dessert. It is very much like the cake that's served at "Whiskey Cake Restaurant" in Austin and other locations in Texas. I think it's just as good--but it takes about 2 hours to make. Save this one for special occasions!
Cake:
1 8-oz pkg dried pitted dates, chopped into 1/2-inch pieces
2 t baking soda
3/4 C boiling water
1 stick unsalted butter (I tried it with salted butter--complete failure)
1 C plus 2 T sugar
3 Jumbo (or very Large) eggs, at room temperature
1 3/4 C self-rising flour
3 T. Turbinado sugar
Preheat oven to 350 degrees. Place dates, baking soda and boiling water in a medium-sized bowl. All to sit for 15-20 minutes until dates are softened. Place the date mixture in a food processor for 2 minutes to form a paste.
Using a mixer, cream butter on medium speed for about 1 minute. Add the sugar and continue to cream for 3 minutes longer. Scrape down the sides of the bowl using a rubber spatula. Add the eggs, one at a time, mixing thoroughly after each egg. Scrape down the sides of the bowl. With the mixer on low speed, add the flour, about 1/2 C at a time, mixing just until flour is incorporated. Gently fold in the date paste using a rubber spatula.
Spray a 9X13" baking pan with nonstick spray. Sprinkle bottom and sides of pan with 3 T Turbinado sugar. Pour in the cake batter and bake for 30-40 minutes until a toothpick inserted in the middle comes out clean.
Vanilla Bourbon Anglaise Sauce:
2 C heavy cream
1/2 C granulated sugar, divided in half
1 vanilla bean (optional)
4 Jumbo egg yolks (extra large eggs work, or use 5 large egg yolks instead)
1 t vanilla extract
2 T bourbon (or more)
Bring heavy cream, 1/4 cup sugar and vanilla bean to simmer in a small or medium saucepan. Turn heat to low. In a bowl, mixing bowl, whisk together egg yolks and remaining 1/4 sugar until frothy. Slowly add 1/2 cream mixture to the eggs, stirring gently. Then add the egg mixture to the rest of the cream mixture in the saucepan until the mixture thickens and coats a spoon. Remove from heat, and strain into a bowl with a fine mesh strainer. Add vanilla extract and bourbon to sauce and whisk. Chill in refrigerator. If too thick to use as a sauce, add more bourbon. Warm before serving.
Toffee Sauce:
1 stick unsalted butter
1 lb. brown sugar
2 C heavy cream
2 T bourbon
1 T vanilla
Place butter in heavy-bottomed saucepan over medium heat. Once melted, add brown sugar and continue to cook for about eight minutes, stirring occasionally. Add heavy cream and cook another 6-7 minutes. stirring occasionally. Remove from heat and stir in bourbon and vanilla. Use sauce immediately, or store in refrigerator up to 3 days. Reheat in the microwave at 10 second intervals until thin and lukewarm before serving.
Whipped Cream:
2 C heavy cream
1/4 C sugar
1 t vanilla
Using an electric mixer, begin at low speed and and increase speed until cream forms soft peaks. Add sugar and vanilla and beat until slightly stiff peaks form.
Assemble the Dessert:
Cut the date cake into 12 equal pieces. Poke several holes in the top of each piece with skewers or a fork. Arrange the cake pieces on a baking sheet covered with foil sprayed with Pam, or non-stick foil.
Heat the oven to 475 degrees. Pour 1/4 C warm Toffee Sauce over each piece of cake on baking sheet. Bake for 4-5 minutes in oven until cake is warmed throughout and toffee sauce is bubbling.
Place each piece of cake on a dessert plate and spoon a bit more Toffee Sauce on top. Spoon a teaspoon of Vanilla Bourbon Creme Anglaise on top of each piece, then add a dollop of whipped cream. The original recipe has chopped candied pecans on top, but I don't think it's necessary. A few chopped nuts as a garnish look nice if you have them.
