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Makes 1 cake
Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.
Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.
Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely.
Serve at room temperature with sweetened whipped cream.
How many magazine, newspaper, and book recipes have resulted in major dining disasters, or at least less-than-optimum visual and tasty delights? Not content to rely on titles alone, nationally known cook and TV host Garten, aka the Barefoot Contessa, carefully counsels reader-chefs on turning out perfect dishes and menus every time. Each page, if not featuring a list of foolproof techniques and tips, includes all the right directions as well as photographs. Just a sampling of the ideas that make her 100 dishes work: freeze cookie dough but not already baked cookies; when a dish specifies fleur de sel, don’t use kosher salt; avoid serving appetizers on Thanksgiving, but do cook in abundance, so that guests go home with leftovers. Her treats, as always (and like her packaged mixes), are stomach pleasers: mustard and gruyère batons, lobster mac and cheese, salted caramel brownies, and cinnamon baked donuts, among others. --Barbara JacobsSee all Editorial Reviews
Ina is the best! She has so thoroughly tested each recipe that her books can not be beat! You can trust a Barefoot Contessa recipe, and that's a phrase I would not use with any... Read morePublished 19 days ago by Kindle Customer
Love Ina!! Cookbooks are a work of art, great pictures and her recipes are always delicious.Published 22 days ago by Karla Christianson
If you only read one review on this book, or all of Ina Gartens, please read mine.
I grew up as the middle child of 5 siblings, learning to bake, and to improve my moms... Read more
Fun book, but the recipes call for some very expensive ingredients.Published 26 days ago by natron557