Mix the dates with the bicarbonate soda and cover with the boiling water. Cream the butter and sugar until creamy, then add eggs, 1 at a time. Fold in the flour, date mixture and vanilla essence. Mix well, lastly adding the chopped nuts. Pour into a 18cm. square tin or 20cm. round springform tin that has been greased and dusted with flour. Bake at 180c. for 35 minutes. The cake should be well puffed. Meanwhile mix the brown sugar, cream, vanilla essence and butter in a saucepan. Heat until boiling and simmer for 5 minutes. Pour over the warm cake, or if you prefer, pour the sauce into individual bowls and place the cake on top. Per serving: 2731 Calories (kcal); 172g Total Fat; (54% calories from fat); 20g Protein; 302g Carbohydrate; 615mg Cholesterol; 1149mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33 Fat; 19 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1953g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1765 (36%)|
|Amt Per Serving||% DV|
|Total Fat 196.1g||261 %|
|Saturated Fat 106.8g||534 %|
|Monounsaturated Fat 58.3g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 2557mg||787 %|
|Sodium 4996.9mg||172 %|
|Potassium 1818.3mg||48 %|
|Total Carbohydrate 714.1g||210 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 709.5g|
|Protein 84.4g||121 %|
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Calories per serving: 4889
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