Hey there!  I am going to make this post fairly short and sweet by letting the pictures speak for themselves.  This dessert I am about to share with you is nothing short of “KILLER“.  Do you love a moist flavorful cake topped with a warm caramel sauce and hit with a scoop of vanilla ice cream?  Enough Said!

I have to thank the Zest-In Law yet again for supplying a delicious dessert as the thanksgiving day finale.  Below is the scoop on how to pull this off.

Ingredients

• 2 Cups  coarsely chopped pitted dates
• 13/4 Cups Water
• 1/3 C butter
• 11/3 cup sugar
• 2 Tsp. Baking Soda
• 3 Eggs
• 2 Cup flour
• 3 Tsp Baking powder
• ½ Tsp. Ginger

Sauce

• ¾ Cup Butter
• 2 Cup brown sugar
• 1C whipping cream
• ½ tsp vanilla

Method

1. Lightly butter a 9×13 pan and find a roaster that it can fit into – for water bath !
2. Place dates in water cover and bring to boil.
3. Uncover and gently boil for 5 min remove from heat and stir in  baking soda.
4. Cream butter and sugar in mixer. Add eggs one at a time.  Beat well after EACH EGG ADDED.
5. Add the dry ingredients and mix well into sugar/butter /egg and pour into prepared pan.
6. Bake in water bath  at 350 for 20 min then reduce heat to 325 and bake for about 35 more min ( Until cake tester comes out clean ).
7. Remove pan from water  bath and serve  (I didn’t serve right away – I am a rebel that way).





8. For the sauce, melt butter and add brown sugar – cook until dissolved and well blended.





9. Add cream  and vanilla – Gently increase heat and bring to a gentle boil – cook for a few min until slightly thickened.
10. ENJOY!!

Zesty Tip: When baking any kind of cake in a pan, I like to cut around the edges with a knife as soon as it comes out of the oven to prevent it from sticking to the sides of the pan.

Have yourself a great Thursday and remember to come back for tomorrow’s big launch of the Zesty Video debut with Quaker and Goodbite.com

Take care

zesty

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