Recipe:
Cake:
8 oz pitted medjool dates, finely chopped
1 cup boiling water
1 tsp baking soda
6 Tbsp Kerrygold unsalted butter softened
2 Tbsp unsulphured molasses
1/3 cup brown sugar
2 eggs, room temperature
2 tsps vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin spice
-Preheat oven to 350°F. Place dates in a bowl, add baking soda, and pour in boiling water. Stir and let sit for 20 minutes.
-Using a stand mixer with the paddle attachment, beat butter, brown sugar, and molasses until creamy. Beat eggs one at a time, scraping the sides if needed. Mix in the vanilla.
-In a separate bowl add baking powder, flour, salt, and pumpkin spice seasoning. Add to the mixer and beat until fully combined.
-Using an immersion blender, puree the dates and water. Add to the mixer and beat until fully combined.
-Grease a 9x7 baking dish with butter. Add the cake batter to the dish and smooth the top. Bake for 25-35 minutes, until a toothpick comes out clean.

Toffee sauce:
1 stick (8 Tbsp) Kerrygold unsalted butter
1/4 tsp pumpkin spice
1 cup heavy cream
3/4 cup brown sugar packed
2 tsp unsulphured molasses
pinch of sea salt
1/2 tsp vanilla extract
-Melt the butter in a sauce pan. Add brown sugar, cream, molasses, salt, and vanilla.
-Bring to a low simmer and whisk occasionally for 5-8 minutes. Set aside and cool slightly to let thicken.
-Poke holes in the cake and pour the toffee sauce on top, reserving sauce for serving.
-Serve with more toffee sauce, vanilla ice cream, and flakey salt and enjoy!

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