Sticky Toffee Date Cake w Bourbon Glaze by Barefoot Contessa Foolproff by Ina Garten
INGREDIENTS
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¾ pound dates, pitted and chopped
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1 teaspoon baking soda
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¼ pound (1 stick) unsalted butter, at room temperature
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¹⁄³ cup granulated sugar
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2 extra-large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1¼ cups all-purpose flour
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1 teaspoon kosher salt
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1½ tablespoons baking powder
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For the sauce
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12 tablespoons (1½ sticks) unsalted butter
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1 cup light brown sugar, lightly packed
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½ cup heavy cream
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¼ teaspoon kosher salt
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2 tablespoons good bourbon, such as Maker’s Mark
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2 teaspoons pure vanilla extract
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Sweetened whipped cream, for serving (see Note)
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