3/4 cup + 1tbsp. butter, melted
1 cup light or dark brown sugar
1 cup all purpose flour + 2 tsp. flour (to dust the chopped dates)
1 tsp. soda
1/2 tsp. salt
2 large eggs, room temp.
1 cup dates + 2tbsp. water
1/2 cup chopped dates
2 cups toasted pecans, coarsely chopped.
2 tsp. VANILLA or 1 tsp.BUTTER PECAN EXTRACT (using butter pecan extract makes a huge difference in taste, you just have to try it and it will make yours different from the rest!)

In a small pot, add the water and the 1 cup dates. Simmerover low heat until dates are soft. Set aside to cool and mash them. Them in a bowl, add the melted butter, sugar. stir to dissolve. then add eggs one at a time stirrring . Add the pureed dates. Then add the dry ingredients (Flour, salt, and baking soda) Add the chopped dates and toasted pecan.

Spread on a non-stick cookie sheet lined with parchment paper). I use one that is bigger than ordinary cookie sheet BUT I DOUBLE THE RECIPE! If you don’t have that, recipe above is enough for 9×13 pan, lightly greased and lined with wax paper or parchment paper aand lightly greased with butter. Bake in preheated oven 350 for 25 minutes. You might not need the entire baking time lalo na if it is manipis.

Here is where mine is elevated to a higher level. I make a caramel coconut topping and while the cake is warm (after it is baked) I pour it on top and spread it, and put under the broiler until golden brown. YOU HAVE TO WAIT TILL THE NEXT DAY TO CUT THEM!!!! If you like the caramel coconut topping, let me know and I will post it. But this FFTG is good enough as it is…I think this is the one you are looking for. Let me know. OK?

Chris…I remember you had FFTG issues, too. I got sidetracked again. I think I told before I would help you trouble shoot. Well….here it is! Try this.