Date Cake with Caramel Icing

Step 1: Preheat oven to 350 degrees F. Butter and flour a 9 inch round cake pan.

Step 2: Place almonds on a baking sheet and toast almonds in oven for 5-10 minutes. Turn them out onto a plate to cool. Set aside.

Step 3: To make the date mixture: in a saucepan over high heat add the dates and water and bring to a boil; reduce heat to low; cover and simmer until dates are soft (5 minutes). Transfer mixture to a food processor and puree until smooth.

Step 4: Pour the date puree into bowl of an electric mixture along with butter and baking soda and mix on low until butter melts and blends into mixture (about 5 minutes). Allow mixture to cool to lukewarm.

Step 5: Meanwhile prepare cake batter by sifting the dry ingredients (flour -salt) in a bowl.

Step 6: When date mixture has cooled add the brown sugar and mix. Add eggs one at a time, mixing until combined and finally add in the vanilla. With mixer on low add the dry ingredients.

Step 7: Pour batter into prepared pan and bake for 45-55 minutes or until done (a toothpick inserted in center should come out clean)

Step 8: Remove cake from oven and let it cool in pan for 10 minutes and then turn it out onto a cooling rack and let it cool completely.

Step 9: To make the icing: in a saucepan on medium heat melt the butter and then stir in the brown sugar. Reduce heat to low and cook, stirring occasionally until thick (only a few minutes). Stir in milk and then increase heat to medium and cook stirring constantly until mixture comes to a boil. Remove from heat and let it cool to lukewarm. Whisk in the confectioners sugar, several tablespoons at a time, until the mixture is smooth.

Step 10: Let the glaze cool completely and then spread over the top of the cake. Sprinkle with the toasted almonds and let it sit for at least 30 minutes before serving. The cake will keep well, covered at room temperature for several days.