Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Water |
| 1 | (10-ounce container) pitted |
| Dates, chopped | |
| 2 teaspoons | Baking soda |
| ½ cup | (1 stick) unsalted butter |
| 1⅓ cup | Sugar |
| 4 | Eggs |
| 2 teaspoons | Vanilla extract |
| 3 cups | Unsifted all-purpose flour |
| 2 teaspoons | Baking powder |
| 1 cup | Brown sugar |
| ⅓ cup | Butter |
| ⅓ cup | Half and half |
| 2 teaspoons | Vanilla extract |
Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.
Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.
For sauce, add last 4 ingredients together and boil 3 minutes.
Garnish with caramelized pears and dried pear chips.
Yield: 9 portions
BAKERS' DOZEN GALE GAND SHOW #BD1A32