Sticky Toffee Cake

Ingredients:
4 Earl Grey Tea Bags
1 1/4 cups Hot Water
2 3/4 cups Pitted Medjool Dates
1 tsp Cinnamon
1/2 tsp Nutmeg
3/4 cup softened Butter
3/4 cup Sugar
3/4 Brown Sugar
3 Eggs
2 3/4 cups Flour
3 tsp Baking Powder
1 1/2 tsp Salt

For the sauce:
1 cup Butter
2/3 cup Sugar
3/4 cup Brown Sugar
1/2 cup Dark Rum
1 1/4 cup Heavy Cream

Instructions:
Preheat oven to 350 degrees. Steep the tea bags in the water for 5 minutes. In a food processor, add the dates, cinnamon, nutmeg and steeped water and pulse until smooth.

In a large bowl, stir butter and both sugars until smooth. Add the egg and combine. Add the flour, baking powder and salt and mix. Once combine, add the date purée and stir. Add the batter into a buttered bunt pan and bake for 45 minutes. Turn onto a wire rack to cool slightly.

In a small pot, melt the butter and add both sugars. Cook until sugar is dissolved. Add the rum and cook for 1 minute. Add the heavy cream, stir, then boil for 5 minutes. Take off the heat.

Place the cake on a plate and brush the toffee sauce on with a pastry brush to saturate the surface. Keep going until the cake can’t absorb much more. Pour the rest of the sauce over the cake. Serve with ice cream or plain, and enjoy!