This cake is tender, rich and so flavourful, and tastes amazing with the toffee sauce drizzled on top.  It’s the perfect ending to a delicious dinner or a perfect partner with your afternoon coffee!

RECIPE INSTRUCTIONS
1. Preheat oven to 350 F. Spray a bundt pan with vegetable oil.
2. In a large bowl add oil, sugar, dates, eggs, sour cream, vanilla and cinnamon until well blended.
3. Add flour, baking powder, baking soda and salt. Mix until dry ingredients are well blended.
3. Pour into pan and bake for about 40 minutes or until the tester comes out dry. Let cool then invert.
4. To make the sauce. In a small saucepan, whisk together brown sugar, evaporated milk, corn syrup and butter. Cook over lowest heat for 5min, stirring constantly until sauce is smooth and slightly thickened. Let cool.
5. Pour half caramel sauce over top cake and garnish with dates and icing sugar if desired. Serve remaining sauce with cake slices.

INGREDIENTS
1/2 cup oil
1 1/2 cups packed brown sugar
8 oz. diced dried dates
3 eggs
1 1/3 cup light sour cream
1 tsp vanilla
1 tsp cinnamon powder

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Caramel sauce

½ cup packed sugar
¼ cup skim evaporated milk
1-1/2 tbsp corn syrup
2 tsp butter

Garnish

3 tbsp diced dates
Icing sugar

NOTES
Serves 12
Prep time: 20min
Cook Time: 45min

Nutritional Information per serving
Calories 290
Fat 11g
Cholesterol 55mg
Sodium 75mg
Carbohydrates 44g
Fiber 2g
Sugar 28g
Protein 5g