Sticky Date Cake with Caramel Sauce
- Replies 0
- Prep 30m
- Cook 45m
- Serves 8
Ingredients
- 250g pitted dates, chopped
- 1 tsp bicarbonate of soda
- 1 1/2 cups boiling water
- 125g butter, softened
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs, at room temperature
- 2 cups self-raising flour, sifted
Caramel sauce
- 1 cup brown sugar
- 300ml thickened cream
- 1/2 tsp vanilla extract
- 60g butter, chopped
- Step 1
Preheat oven to 180°C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper. - Step 2
Place 250g pitted dates, chopped and 1 tsp bicarbonate of soda in a heatproof bowl. Pour over boiling 1 1/2 cups boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender. - Step 3
Using an electric mixer, beat 125g butter, softened, 3/4 cup brown sugar and 1 tsp vanilla extract until pale and creamy. Add 2 eggs, at room temperature, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and 2 cups self-raising flour, sifted. Mix until well combined. - Step 4
Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning onto a wire rack. - Step 5
Make caramel sauce: Combine 1 cup brown sugar, 300ml thickened cream, 1/2 tsp vanilla extract and 60g butter, chopped in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.
