Ingredients

Start to finish: 45 minutes
Servings: 8

For the cake:
1 cup chopped dried dates
1 teaspoon baking soda
1 cup boiling water
5 tablespoons butter
3/4 cup brown sugar
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
For the sauce:
1 cup packed brown sugar
1/2 cup heavy cream
1 stick butter
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract

Directions

Preheat oven to 350 F. Coat eight ramekins with cooking spray and arrange them on a rimmed baking sheet.

In a small bowl, combine the dates and baking soda. Pour the boiling water over the dates and set aside.

In a food processor, combine the butter and sugar and process until thoroughly incorporated. With the processor running, add the eggs one at a time and process until smooth. If needed, stop the processor and scrape down the sides.

Transfer the mixture to a large bowl. Sift the flour, baking powder, cinnamon and ginger into the mixture, then use a spoon or silicone spatula to gently fold in the dry ingredients. Stir in the date mixture, and vanilla and rum extracts.

Spoon the batter into the ramekins and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out dry.

Meanwhile, make the sauce by combining all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes.

When the cakes are done, if the tops of the cakes have domed during cooking (expanded above the rim of the ramekin) use a serrated knife to trim and discard the dome, making the cakes level with the rim of the ramekin.

To serve, pool a bit of toffee sauce in the center of each serving plate. Overturn a cake into the center of each pool (the cakes should release easily from the ramekins). Drizzle the top of the cake with additional sauce. Serve warm.