For the Coziest Winter Dessert, Make It the British Way

Instructions

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1. 1 Arrange a rack in the center of the oven. Spray a 9x9-inch baking pan with nonstick cooking spray or grease with butter.
2. 2 In a medium bowl, combine the dates and baking soda. Pour the boiling water over the dates and let stand until softened, about 15 minutes.
3. 3 Add the date mixture to a food processor fitted with the blade attachment or a blender and process until puréed, 20 to 30 seconds. The mixture doesn’t need to be perfectly smooth. Set aside.
4. 4 In a large mixing bowl, use a hand mixer to beat the softened butter, brown sugar, pumpkin pie spice, vanilla extract, and salt on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until thoroughly combined after each addition. Add the flour and baking powder, and mix on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula. The batter will resemble cookie dough. Add the date purée and mix on low speed until combined.
5. 5 Scrape the batter into the prepared pan and smooth into an even layer. Bake the cake until a toothpick inserted into the center comes out clean, about 30 minutes.
6. 6 While the cake bakes, make the toffee sauce. Melt the butter in a small saucepan over medium heat. Add the brown sugar, cream, brandy or vanilla extract, and salt. Stir until the mixture is glossy and begins to bubble, about 2 minutes. Take the pan off the heat.
7. 7 As soon as the cake comes out of the oven, pour half of the sauce (about 1 cup) over the top of the cake. Return the pan to the oven and bake until the sauce is bubbly, about 5 minutes longer.
8. 8 Let the cake cool for 10 to 15 minutes. Slice and serve warm with the remaining toffee sauce and vanilla ice cream, whipped cream, or crème anglaise, as desired. Store leftover cake, covered, and leftover sauce in a separate airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a comment below!