Pre bake day:
60g Dried dates - chopped and soaked the day before in a small glass of Spiced Rum
125g Light Brown sugar
2 Large eggs
140g Self raising flour
Plus dates as above
1 tbsp Demerara Sugar
Toffee Rum Sauce:
200g Light brown sugar
Spiced rum to flavour
Day or morning before
Chop dates into small pieces and soak with rum - 100 ml . Cover and put to one side.
Preheat oven 140c/120c Fan/300F/Gas Mark 2.
Grease a loaf tin and line it with baking paper..
Cream the sugar and butter together, whisk in the eggs one at a time. Mix in half the flour and the date mixture.
Fold in the remaining flour. Spoon it into the tin .
Check after 15 minutes. Keep cake in for an extra 10 -20 minutes subject to your oven temperature.
Cook until risen and a skewer comes cleanly out.
To make sauce; melt butter and sugar together slowly in a large saucepan. Add rum and bring to a light boil
for 2-3 minutes until sauce thickens.
Remove cake from oven and while it is still in the tin, brush the top with some sauce and sprinkle over with
Demerara sugar if desired. Allow to cool for 5 minutes, make sure sides of the cake are coming away from the tin
Cut into shapes or slices and add a ration of rum per serving. Add sauce and serve with cream or ice-cream.
Recommended rum for this recipe is Captain Morgan's Spiced Rum.