Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 3/4 cup Brown Sugar

• 1/4 tsp. Fresh Nutmeg, grated

• 1/2 cup Ground Cinnamon

• 1/4 tsp. Ground Cloves

• 1/2 tsp. Salt

• 1 package Dates

• 2 tbsp. Dark Rum

• 2 tbsp. Brewed Espresso

• 3/4 cup Water

• 1 1/4 stick Unsalted Butter softened

• 4 Eggs

Caramel Sauce:

• 2/4 cup Granulated Sugar

• 1/2 cup Water

• 2 1/2 tbsp. Heavy Cream

Instructions:

Cake:

1. Preheat oven to 350 degrees and grease a round cake pan with cooking spray.
2. In a microwave safe bowl add in dates, rum, espresso, water and microwave for 2 minutes on high and transfer to food processor and puree until smooth.
3. In a bowl of stand up mixer add in flour, white sugar and brown sugar, cinnamon, cloves, nutmeg and butter, beat well until combined. Add in eggs beat well until combined. Add in dates and mix well until combined.
4. Pour the batter into greased cake pan and bake for 35 minutes until light golden brown and let cool completely on wire rack.
5. Make caramel sauce, in a saucepan over med high add sugar and water until caramel form. Add in heavy cream stirring occasionally until caramel is dissolved and hardened.
6. Slice the cake and place on a plate and pour caramel sauce over top of the cake.