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1
Place dates into heat-proof bowl; add boiling water.
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2
Cover; set aside.
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3
Combine 1/4 cup butter, brown sugar, 3/4 teaspoon salt, baking powder and cinnamon in bowl; beat at medium speed until light and fluffy.
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4
Add egg, molasses and vanilla; continue beating until well mixed.
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5
Add flour; beat at low speed, scraping bowl occasionally, until well mixed.
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6
Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed.
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7
Add to cake mixture; mix well.
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8
Divide batter evenly among prepared muffin pan cups.
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9
Bake 16-20 minutes or until cakes spring back when touched in center.
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10
Run knife around inside of each muffin cup.
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11
Cool 5 minutes.
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12
Remove each from pan; turn upside down onto individual serving plates.
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13
Combine sugar, 6 tablespoons butter and 1/4 teaspoon salt in heavy saucepan; cook over medium heat 8-10 minutes or until sauce turns deep golden brown.
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14
Add whipping cream.
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15
Continue cooking, whisking constantly, until caramel sauce is smooth.
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16
Reduce heat to low.
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17
Cook, stirring occasionally, 5 minutes.
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18
Pour about 2 tablespoons warm sauce over top of each cake.
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19
Serve with whipped cream or vanilla ice cream, if desired.
