Ingredients
12 oz. plump Medjool dates
2 tbsp. dark rum
2 tbsp. brewed espresso
3/4 c. water
1 c. all-purpose flour
1 c. cake flour
1 1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
tsp. ground cloves
1 pinch salt
1 1/2 stick unsalted butter
3/4 c. light brown sugar
4 large eggs
3/4 c. sugar
1/4 c. water
3/4 c. heavy cream
2 tbsp. heavy cream
Preparation
Step 1Preheat the oven to 325 degrees F. Butter and flour a 9- by 3-inch round cake pan and line the bottom with parchment paper. Butter and flour the paper. In a medium microwave-safe bowl, cover the dates with the rum, espresso, and water and heat at high power for 2 minutes. Transfer to a food processor and let stand until the dates are softened. Purée until smooth.Step 2In a bowl, whisk both flours with the baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, using an electric mixer, beat the butter and brown sugar until fluffy. Beat in the eggs until incorporated, then beat in the date purée. Add the dry ingredients all at once and beat at low speed until incorporated.Step 3Scrape the batter into the prepared pan and bake in the center of the oven for 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert the cake onto a rack to cool completely.Step 4In a medium saucepan, simmer the sugar and water over moderate heat until a deep-amber caramel forms, about 6 minutes. Remove from the heat and add the cream. Cook over low heat, stirring, until the hardened caramel is dissolved.Step 5Cut the cake into wedges and serve with the caramel sauce.
