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1
For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
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2
(mixture will be grainy).
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3
Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
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4
Cool slightly.
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5
Whisk in rum.
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6
(Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
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7
Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
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8
Stir in vanilla and baking soda.
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9
Preheat oven to 350*F.
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10
Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
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11
Whisk flour, baking powder and salt in a medium bowl to blend.
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12
using electric mixer, beat sugar and butter in large bowl to blend.
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13
Beat in egg.
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14
Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
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15
Divide batter among prepared muffin cups.
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16
Bake cakes until brown and tester comes out clean, about 25 minutes.
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17
Cool cakes in pan on rack 10 minutes.
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18
Turn out onto a baking sheet.
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19
Spoon 2 TBS of warm toffee sauce over each warm cake.
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20
Let cool completely.
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21
(Can be made 1 day ahead. cover with foil and refrigerate).
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22
Preheat oven to 350*F.
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23
Reheat cakes on sheet until warm, about 10 minutes.
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24
Put on serving plates.
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25
Drizzle with remaining warm toffee sauce.
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26
Serve with whipped cream.
