Served as dessert. Vegetarian dish. Speciality: Low Protein diet.

Australian

1 teaspoon Butter

8 ounces Dates, chopped

2 cups Water

1 teaspoon Baking Soda

1/2 cup Vutter, room temperature

5 Tablespoons granulated Sugar

2 Eggs

1 1/2 cups All-purpose Flour

1/2 teaspoon Salt

1/2 teaspoon Vanilla Extract

1 3/4 Tablespoons Baking Powder

1/2 cup Butter

1/2 cup Heavy Cream

1/2 cup Brown Sugar, packed

1/2 teaspoon Vanilla

1 cup Heavy Cream, Whipped

Butter a 9" round or square baking pan with 1 tbls butter. Place dates in saucepan and cover with water. Bring to a boil, reduce heat and simmer for 3 minutes. Add baking soda, Set aside. In a bowl, cream 1/2 cup butter, the 5 tbls granualted sugar and the eggs, adding one at a time. Mix well after each egg addition. Gently fold in flour, salt and 1/2 tsp vanilla. Slowly stir in baking powder and 1/2 cup of the date cooking liquid until cake mixture resembles thick pancake batter. Discard remaining cooking liquid. Stir in dates. Pour into prepared pan and bake at 350* for 30-40 minutes or until cooked in center. Make a sauce by combining 1/2 cup butter, 1/4 cup heavy cream, brown sugar and 1/2 tsp vanilla in a medium saucepan. Bring to a boil. Reduce heat and simmer for 3 minutes. Drizzle some of the sauce over the cake as it is cooling. Serve the remainder of sauce seperately. Garnish with whipped cream.

Preparation time: 25 minutes

Cooking time: 55 minutes

Serves: 8-10

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