Cake can be soaked up to 10 hours ahead; leave in pan and store at room temperature.
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Rating: 4 stars
DO NOT BAKE FOR 55-65 MINUTES! I think somebody did a typo there. Set timer for 40 minutes and check every 5 minutes from there on (individual ovens do vary). Despite it being obvious that a small 8" cake wouldn't take that long, I did try it at 55 mintues and it came out very dry and burnt around the edges. Can someone at Martha Stewart please correct the typo or retest the recipe. Two of us bakers have now confirmed that the bake time is incorrect.
This is delicious! I have made it many times. I use a 10 oz package of chopped dates and a bit more hot water, and it comes out great! The sauce is a MUST!
Sooo good!! I used brown sugar instead of white, and simmered the dates on low in 1c water. Came out great!!! I agree with other comment, don't reduce sauce as much at first, soaks into cake easier if it is thinner. Reduce more for additional topping before serving. Serve with whipped cream! Yumm!!! Super easy and fast!
Very delicious! I'm useless at figuring out ounces, so I guessed with the dates based on another recipe and used about a cup of boiling water, and it turned out fantastic. The one thing I would do differently next time would be with the sauce. I would reduce it down about half as much and pour a cup over the cake then reduce the rest until thick for serving. Even with the holes poked in the cake the sauce just kinda sat on top, so thinner would work better I think!