1 cup dates, coarsely chopped
2/3 cup boiling water
1/4 cup firmly packed brown sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 tablespoons molasses
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
Heat oven to 350°F. Spray 12 muffin pan cups with no-stick cooking spray. Set aside.
Place dates into heat-proof bowl; add boiling water. Cover; set aside.
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. Add egg, molasses and vanilla; continue beating until well mixed. Add flour; beat at low speed, scraping bowl occasionally, until well mixed.
Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake mixture; mix well.
Divide batter evenly among prepared muffin pan cups. Bake 16-20 minutes or until cakes spring back when touched in center. Run knife around inside of each muffin cup. Cool 5 minutes. Remove each from pan; turn upside down onto individual serving plates.
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. Add whipping cream. Continue cooking, whisking constantly, until caramel sauce is smooth. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour about 2 tablespoons warm sauce over top of each cake.
Serve with whipped cream or vanilla ice cream, if desired.
- The cake batter can be made up to 12 hours before baking. Cover bowl with plastic food wrap; refrigerate.
- Using fork, poke holes in top of each cake prior to pouring caramel sauce over top to allow caramel to soak into cakes.