Ingredients

Cake

1 cup of pitted dates, cut in half

1 cup (250 g) of hot water

1/4 cup (60 g) of softened butter

1 cup (200 g) of sugar

1 egg

1 tsp (5 g) of vanilla

1 1/2 cup (200 g) of cake and pastry flour (me, plain flour)

1 tsp (4 g) of baking powder

1 tsp (6 g) of sodium bicarbonate

1 pinch of salt

1/2 cup of chopped pecans

Brown sugar garnish

1/2 cup (100 g) of brown sugar

2 tbsp (30 g) of 15% cream

1/3 cup (80 g) of butter

3/4 cup of coconut flakes

Preparation

In a small saucepan, bring to a boil dates and water. Reduce heat and simmer for about 5 minutes or until dates begin to break. Allow to cool to room temperature.

In a bowl, using an electric mixer, defeat the butter cream. Add the sugar little by little, beating, then stir in the egg and vanilla.

In another bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter preparation, alternating with the date preparation. Add the pecans and mix.

Pour the dough into a 9-inch (23 cm) baking pan, buttered.

Bake at 350 ° F (180 ° C) for 35 to 45 minutes or until cake is firm to the touch.

BM note: I cooked in an 8-inch pan.

Garnish

In a saucepan, mix all ingredients. Bring to a boil and boil for 3 minutes. Pour immediately on the cake. Return the cake to the oven and continue cooking for 5 to 10 minutes or until the filling is golden brown. Cut into squares.