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1
Position a rack in the center of the oven; preheat oven to 350.
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2
Grease eight 6-ounce ramekins and line the bottoms with parchment paper rounds.
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3
In a bowl, whisk together the flour, baking powder, baking soda, and salt to blend; set aside.
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4
In a small bowl, combine the apricots and dates; pour enough boiling water over the fruit to cover; set aside.
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5
In the bowl of an electric mixer set on medium speed, cream the butter with the sugar for 3 minutes, or until light and fluffy.
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6
Add the eggs and vanilla and mix well.
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7
Decrease mixer speed to low and slowly add the dry ingredients.
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8
Drain the fruit and gently fold into the mixture.
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9
Divide the batter among the prepared ramekins, and bake for 15-20 minutes or until the cakes are puffed up and a wooden pick inserted into the center comes out with moist crumbs attached (the cake will fall like a souffle when removed from the oven).
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10
Set the ramekins on a wire rack to cool slightly.
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11
Grasping each ramekin with a dry kitchen towel, run a sharp, thin paring knife around the edge of the ramekin to release.
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12
Turn each cakelet out onto a small serving plate, and peel away the parchment.
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13
Sauce-combine the sugar, butter evaporated milk, and vanilla in a medium saucepan over medium heat and stir until the butter is completely melted and the sugar dissolves.
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14
Decrease the heat to a simmer and cook for 5 minutes, or until the sauce darkens to a deep brown color.
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15
To serve, drizzle the warm sauce over the cakes, allowing in some sauce to pool in the center where the cakes have fallen.
