Here we go again. December 31. The day we’re all encouraged to reflect and look forward. To remember and anticipate. To drink and revel. I’ll be doing all of those things, and I hope you will, too.
To me, New Year’s is also the last day to really over do it in the food department. Tomorrow, I’ll worry about vegetables and “balanced meals.” Today I want Ina Garten’s Sticky Toffee Date Cake with Bourbon Glaze.
And because I’m a grown-up and I gets what I wants, I made this cake with zero remorse. And, frankly, zero hardship. Like most Ina recipes, this is a straight-forward recipe with only a few steps and really good instructions.
You just boil some dates with water for a minute. Whip up the butter and sugar, and throw in some eggs and vanilla. Mix in your flour/salt combo and then slowly pour in the date soup. While that bakes, heat up sugar, butter, heavy cream, vanilla and bourbon. Pour it over your cake the second it comes out of the oven. Then try your darndest to let the cake cool before you devour it.
Which will be a serious hardship. This cake tastes like a deep, dark banana cake that is oh, so sophisticated. It’s the kind of cake that you’ll savor every bite of and then look wistfully at the remaining cake, wondering if you can fit in one more slice. Here’s a hint: you can.
Happy New Year to you and yours from all of us here at the Condo. 🙂