of bourbon sauce on the plate, top with warmed cake slice, top that with chopped spiced pecans and finish off with a large dollop of whipped cream.
Place in a 500 degree oven on a pan for 4-5 minutes until toffee is bubbling and cake is warmed throughout. Poke several holes in each piece, top with 2 oz. Once cool, wrap in plastic wrap and keep stored at room temperature or enjoy right away. Shake the pan to spread out the sugar on bottom and all sides.Ĩ) Bake at 350 degrees for 30-40 minutes or until firm all the way through.ĩ) When finished, allow to cool at room temperature for 20 minutes.ġ1) Leave at room temperature to cool completely.
Use a rubber spatula to clean sides.ĥ) Add the date paste and fold in with a rubber spatula.Ħ) Spray an 8”x14” cake pan with non stick spray and sprinkle 2 TBSP of sugar in the raw into the pan. 1) Place the dates, baking soda, and boiling water in a bowl.Ģ) Allow to sit for 15-20 minutes to soften the dates.ģ) Run the food processor for 2 minutes to make a paste.Ĥ) In a KitchenAid mixer with the paddle attachment, place butter and sugar on a medium speed and mix until smooth.
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