8 Serves
75 Mins
13 g
101 g
9 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Baking Powder
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IndianVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
127 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
3 g / 28 gSugar
61 g / 50 gSaturated Fat
5 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
97 gAlcohol
0 g
In a mixing bowl, cream together the unsalted butter and dark brown sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Fold in the flour and baking powder until just combined, then stir in the chopped dates.
Pour the batter into the prepared baking pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the toffee sauce in a saucepan by melting butter, brown sugar, and heavy cream together until thickened.
Unsalted Butter
Dark Brown Sugar
Heavy Cream
Egg
Vanilla Extract
Flour
Medjool Dates
Vitamin A
95 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
127 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
61 g / 50 gSaturated Fat
5 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
15
g56
g5
g
Bangladeshi
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g