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cookbook_challengeIt's getting to be that time of year when I'm remembering all the fancy desserts I bookmarked years ago with the intention of testing them in advance of holiday time. Here's one I tried today.
Ginger and Date Cake with Toffee Rum Sauce
*From Company's Coming: Christmas Comfort and Joy
Ingredients
For the cake:
1 cup (250 ml) dates, pitted and coarsely chopped
1 cup (250 ml) water
1 tsp (5 ml) baking soda
1 cup (250 ml) brown sugar, packed
2 large eggs
1/3 cup (75 ml) butter, softened
1 1/4 cups (300 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 cup (125 ml) crystallized ginger, chopped
For the sauce:
1/2 cup (125 ml) brown sugar, packed
1/2 cup (125 ml) butter
1/2 cup (125 ml) whipping cream
1/4 cup (60 ml) spiced rum
Instructions
Preheat oven to 350F (175C). Grease an 8-inch (20 cm) springform pan and line with parchment paper. Combine dates and water in a medium saucepan on medium-high. Bring to a boil, then remove from heat and add baking soda (carefully - mixture will bubble up). Cool mixture.
Beat brown sugar, eggs, and butter in a medium bowl with an electric mixer until well combined. Sift flour and baking powder into butter mixture. Add date mixture and ginger, and beat until well combined. Scrape mixture into prepared pan.
Bake in preheated oven for 55 to 60 minutes until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before transferring to wire rack to cool.
For the toffee rum sauce: Combine brown sugar, butter, and whipping cream in a medium saucepan on medium heat until sugar dissolves and butter melts. Boil for 3 minutes, without stirring. Remove from heat and stir in rum.
Serve cake warm or cold with toffee rum sauce. Cake and sauce can be made a day ahead before serving; reheat in microwave until warm.
Verdict: My parents loved it! I'll be adding it to the list of fancy things that I can make if I need to impress somebody. This cake isn't difficult, but it takes a bit of time due to preparing the dates and making the sauce. Fortunately, the sauce reheats very well, so (as the recipe suggests) this is a nice make-ahead cake.
Other info: This recipe calls for 125 ml whipping cream, but the smallest carton I could find was 237 ml. So, I whipped the extra cream and dolloped it on top of the warm cake and toffee sauce. EXCELLENT idea, will be doing that every time I make this!
Ginger and Date Cake with Toffee Rum Sauce
*From Company's Coming: Christmas Comfort and Joy
Ingredients
For the cake:
1 cup (250 ml) dates, pitted and coarsely chopped
1 cup (250 ml) water
1 tsp (5 ml) baking soda
1 cup (250 ml) brown sugar, packed
2 large eggs
1/3 cup (75 ml) butter, softened
1 1/4 cups (300 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 cup (125 ml) crystallized ginger, chopped
For the sauce:
1/2 cup (125 ml) brown sugar, packed
1/2 cup (125 ml) butter
1/2 cup (125 ml) whipping cream
1/4 cup (60 ml) spiced rum
Instructions
Preheat oven to 350F (175C). Grease an 8-inch (20 cm) springform pan and line with parchment paper. Combine dates and water in a medium saucepan on medium-high. Bring to a boil, then remove from heat and add baking soda (carefully - mixture will bubble up). Cool mixture.
Beat brown sugar, eggs, and butter in a medium bowl with an electric mixer until well combined. Sift flour and baking powder into butter mixture. Add date mixture and ginger, and beat until well combined. Scrape mixture into prepared pan.
Bake in preheated oven for 55 to 60 minutes until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before transferring to wire rack to cool.
For the toffee rum sauce: Combine brown sugar, butter, and whipping cream in a medium saucepan on medium heat until sugar dissolves and butter melts. Boil for 3 minutes, without stirring. Remove from heat and stir in rum.
Serve cake warm or cold with toffee rum sauce. Cake and sauce can be made a day ahead before serving; reheat in microwave until warm.
Verdict: My parents loved it! I'll be adding it to the list of fancy things that I can make if I need to impress somebody. This cake isn't difficult, but it takes a bit of time due to preparing the dates and making the sauce. Fortunately, the sauce reheats very well, so (as the recipe suggests) this is a nice make-ahead cake.
Other info: This recipe calls for 125 ml whipping cream, but the smallest carton I could find was 237 ml. So, I whipped the extra cream and dolloped it on top of the warm cake and toffee sauce. EXCELLENT idea, will be doing that every time I make this!
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Date: 2022-09-26 10:55 pm (UTC)no subject
Date: 2022-09-27 12:21 am (UTC)no subject
Date: 2022-09-27 11:59 am (UTC)I am not a fan of alcohol in desserts, because to me it imparts a bitter taste (which I know for others is a feature, not a bug!).