for 16 pieces

Date mixture

250 g	pitted dates
1 tsp	sodium bicarbonate
2 ½ dl	water, boiling

Batter

125 g	butter, soft
100 g	cane sugar
1 tsp	vanilla paste
½ tsp	salt
2	eggs
250 g	white flour
1 tsp	baking powder
100 g	pecan nuts, coarsely chopped

Sauce

1 dl	cream
80 g	butter
40 g	cane sugar
½ dl	dark rum

How it's done

Date mixture

Place the dates and baking soda in a bowl, pour the boiling water over the top and leave to soak for approx. 10 mins. Puree the dates with the liquid.

Batter

Place the butter, sugar, vanilla paste and salt in a bowl, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the date mixture. Combine the flour, baking powder and nuts, mix in. Transfer the batter to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, prick the cake firmly with a wooden skewer.

Sauce

Place the cream, butter and sugar in a pan, bring to the boil while stirring. Pour in the rum, stir, pour the sauce over the warm cake, leave to absorb for approx. 30 mins. Remove the cake from the tin.

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