Bacon Sticky Date Cake

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Bacon Sticky Date Cake

There are few things in life that bring on the feeling of comfort, home and family quite like the smell and taste of smokey bacon. Bacon is good!

I have tried a lot of bacon in my life and my favorites are always Petit Jean Bacons. They make a Hickory Smoked Bacon, a THICK Hickory Smoked Bacon and a Peppered Bacon. All are delicious and cook up crispy every time.

Bacon is no longer JUST a breakfast meat to be served along side toast and eggs. Bacon is a meat for every meal and is actually quite versatile. In fact bacon is even delicious in sweets and I think you will really enjoy this Bacon Sticky Date Cake. The flavors are warm and hearty with a touch of sweetness and a hint of bacon. While the bacon flavor isn’t overpowering it is just enough to give the dish a certain je ne sais quas. Your friends and family will say “What is that flavor?” You can tell them if you like or you can just keep it our little secret.

Cake:
10 – 12 Medjool dates, finely chopped (about 1 1/2 cups)
4 Pieces of cooked Petit Jean bacon, finely minced
1 cup very hot strong coffee
1 Tablespoon Baking soda
6 Tablespoons butter
3/4 cup dark brown sugar
2 eggs
1 1/2 cups flour
1 Tablespoon baking powder

Caramel Sauce:
3/4 cups Heavy Cream infused with dripping from 4 pieces of Petit Jean Bacon
1 stick of butter
1 cup dark brown sugar

Chop four slices of Petit Jean Hickory Smoked Bacon into large chunks. Add to a medium saucepan and cook until crisp. Remove the bacon to a paper towel with a slotted spoon, leaving behind the bacon grease. Pour 3/4 cup of heavy cream into the saucepan with the bacon grease. Remove from the heat and place in the fridge to steep for at least 30 minutes.

Finely mince the cooked bacon and add it to a bowl with the chopped dates and 1 tsp baking soda. Pour in one cup of hot brewed coffee. Cover with plastic wrap and let steep at least 30 minutes.

To prepare the cake preheat the oven to 350 degrees. Butter and flour a rectangular baking dish. I used an 11×7 pan.

Cream the butter and brown sugar until light and fluffy. Add 2 eggs and mix until combined. Add 1 tsp baking powder to the flour and slowly add the flour to the egg, butter and sugar mixture. Add the coffee, date and bacon mixture and mix until combined. Pour cake batter into your prepared cake pan and bake until done. About 25 minutes.

While the cake is baking prepare the caramel sauce. In a medium sauce pan combine the bacon infused cream with the butter and brown sugar. Bring to a boil and then reduce heat to medium. Continue to boil while stirring frequently until the mixture begins to darken and thicken.

When the cake is finished, remove from the oven and use a skewer to poke holes all over the surface. Pour half of the caramel sauce over the cake and allow the cake to cool for about 30 minutes before serving. Serve with ice cream and top with additional caramel sauce.

Now doesn’t that sound amazing? Enjoy!

AND…the fun doesn’t stop here! Stop back by tomorrow and I will tell you how you can attend BACON BOWL!

Disclaimer: Petit Jean Meats provided me with bacon in compensation for my thoughts. All opinions are my own and I support Petit Jean Meats because it is a high quality product.

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