Cake:
300 ml hot water400 grams pitted dates
1/2 teaspoon cinnamon
170 grams unsalted butter, room temperature, cut into tablespoons
170 grams granulated sugar
170 grams brown sugar
3 eggs
350 grams self rising flour
Toffee Sauce:
250 grams unsalted butter
125 grams granulated sugar
125 grams brown sugar
300 ml cream
Heat the oven to 350. Spray a bundt pan with baker's joy spray.
In a food processor, add the hot water, dates, and cinnamon. Process until smooth. Add the butter and sugars and process smooth. Scrape down the sides, add the eggs and pulse a few times just to combine. Scrape down the sides, add the flour, and pulse just a few times to combine. Scrape down the sides and stir by hand to ensure it's all combined. Scrape into the bundt pan and bake at 350 for 50 to 60 minutes until fully set and beginning to pull away from the sides. Cool in the pan 10 minutes, then turn out onto a wire rack.
While the cake bakes, make the toffee sauce. Place butter and sugars in a heavy saucepan and cook over medium high heat, stirring with a spatula, until butter is fully melted and mixture is boiling. Add the cream and stir, returning to a full boil. Turn down the heat to maintain a low boil, and cook 5 minutes. Pour into a heatproof spouted glass measuring cup and set aside.
Once the cake is out of the pan, use a pastry brush to brush a layer of toffee sauce all over the warm cake. Let it sit until the cake is fully cooled, then place the cake on a rimmed serving platter. Pour over the reamining toffee sauce, and serve.
Cover leftovers and keep at room temperature up to 3 days.
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