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Sticky Toffee Cakelets

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The Kitchn
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dessert nut free vegetarian christmas


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For the cakes:

3/4 cups unbleached all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chopped dried apricots

1/4 cup pitted finely chopped dates

2 tablespoons unsalted butter

6 tablespoons packed brown sugar (1/4 cup plus 2 tablespoons)

1 egg

1/2 teaspoon pure vanilla extract

For the sauce:

1/3 cup packed brown sugar

3 tablespoons unsalted butter, softened to room temperature

1/3 cup evaporated milk or heavy cream

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