August 10th, 2017
From The Redpath Canadian Bake Book, by Redpath Sugar Ltd.
Preheat the oven to 350°F. Grease an 8-inch springform pan, then line the base with parch- ment paper
For the cake, combine the dates and water in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring often, until the dates have absorbed the water and turn into a pulpy mixture, about 5 minutes. Remove from the heat and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl and using an electric mixer, beat the butter with the sugar and vanilla extract until pale and fluffy. Beat in the egg until well combined.
Add the flour mixture to the sugar mixture alternately with the dates, making three additions of flour and two of dates, and beginning and ending with the flour. Stir until well combined. Stir in the walnuts.
Scrape the batter into the prepared pan. Bake until a wooden skewer inserted in the centre of the cake comes out clean, 40 to 50 minutes.
For the topping, just before the cake is ready, combine the coconut, sugar, butter and cream in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn down the heat to medium and simmer for 2 minutes, stirring often.
As soon as the cake comes out of the oven, preheat the broiler to high. Spread the hot topping over the top of the cake. Broil the cake until the topping is dark golden brown, 2 to 3 minutes. Watch it carefully, as the topping burns easily. Let the cake cool in the pan on a wire rack for 10 minutes.
For the sauce, combine both sugars and the cream in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring constantly, until thickened and smooth. (The sauce can be cooled, then refrigerated in an airtight con- tainer for up to 5 days. Reheat gently before serving.)
Release the sides of the pan and slide the cake onto a serving plate. Serve the cake warm or at room temperature with the warm sauce. (The cake can be stored in an airtight container at room temperature for up to 3 days.)