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1
Heat oven to 350F
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2
Place dates in medium bowl; add boiling water.
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3
Set aside.
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4
Combine sugar and 1/4 cup butter in large bowl.
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5
Beat at medium speed, scraping bowl often, until creamy.
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6
Add egg and vanilla; continue beating until well mixed.
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7
Reduce speed to low; add flour, baking powder and salt.
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8
Beat until well mixed.
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9
Stir in date mixture by hand until well mixed.
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10
Pour batter into greased 9-inch round baking pan.
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11
(Batter will be thin.)
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12
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
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13
Poke top of hot cake 10 to 15 times with fork.
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14
Meanwhile, melt 1/3 cup butter in 1-quart saucepan.
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15
Add brown sugar and 1/3 cup whipping cream.
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16
Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
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17
Boil 1 minute.
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18
To serve, pour 1/4 cup sauce over top of warm cake.
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19
Serve cake warm with remaining sauce, if desired.
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20
TIP: Always use the pan size specified in a recipe.
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21
A pan too large will result in a thin, dry cake.
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22
A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven.
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23
To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe.
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24
For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.
