Ingredients
2 cups coarsely chopped pitted dates (about 12 ounces)2-1/2 cups water2 teaspoons baking soda1-2/3 cups sugar1/2 cup butter, softened4 large eggs, room temperature2 teaspoons vanilla extract3-1/4 cups all-purpose flour2 teaspoons baking powderBUTTERSCOTCH SAUCE:7 tablespoons butter, cubed2-1/4 cups packed brown sugar1 cup half-and-half cream1 tablespoon brandy1/4 teaspoon vanilla extractWhipped cream, optional
Preparation
Preheat oven to 350°. In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm.
In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture.
Transfer to a greased 13-in. x 9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool slightly in pan on a wire rack.
Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
