Recipe - Sticky Macadamia Cake With Toffee Sauce

170 g Large dates; pitted and
chopped
100 g Macadamia nuts; chopped and
toasted
1 teaspoon Bicarbonate soda
300 ml Boiling water
60 g Butter
1 cup Brown sugar
2 lg Eggs
170 g Self raising flour
1 teaspoon Vanilla essence

TOFFEE SAUCE
150 g Brown sugar
150 g Double cream
1 teaspoon Vanilla essence
50 g Butter

Mix the dates with the bicarbonate soda and cover with the boiling water.
Cream the butter and sugar until creamy, then add eggs, 1 at a time. Fold
in the flour, date mixture and vanilla essence. Mix well, lastly adding the
chopped nuts.

Pour into a 18cm. square tin or 20cm. round springform tin that has been
greased and dusted with flour.

Bake at 180c. for 35 minutes. The cake should be well puffed.

Meanwhile mix the brown sugar, cream, vanilla essence and butter in a
saucepan. Heat until boiling and simmer for 5 minutes. Pour over the warm
cake, or if you prefer, pour the sauce into individual bowls and place the
cake on top.

Converted by MC_Buster.

Per serving: 2731 Calories (kcal); 172g Total Fat; (54% calories from fat);
20g Protein; 302g Carbohydrate; 615mg Cholesterol; 1149mg Sodium Food
Exchanges: 1 Grain(Starch); 2 One half Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat;
19 Other Carbohydrates

Converted by MM_Buster v2.0n.