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Sticky Date Cake with Caramel Sauce




Source of Recipe


in the Eastern Courier (Adelaide)






Recipe Introduction


serves 8
inexpensive comfort food for winter





List of Ingredients



• 250g pitted dates, chopped
  
• 1 tsp bicarb soda
  
• 1 1/2 cups boiling water
  
• 125g butter, softened + 60g, chopped
  
• 3/4 cups brown sugar + 1 cup
  
• 1 tsp vanilla extract + 1/2 tsp
  
• 2 eggs, room temperature
  
• 2 cups self-raising flour (sifted)
  
• 300ml thickened cream
  






Instructions



1. Preheat oven to 180C. Grease 7 cm deep 22cm cake pan and line base with baking paper.
   
2. Place dates and bicarb soda in heatproof bowl. Pour over boiling water. Allow to stand uncovered 20 min until dates tender.
   
3. (Use an electric mixer if you can for this) Beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
   
4. Use a large metal spoon to stir in date mixture and flour. Mix until combined (but not overmixed)
   
5. Spoon into cake pan. Bake 40-45 minutes or until skewer inserted in centre comes out clean. Stand for 10 minutes then turn out onto rack.
   
6. Combine 2nd lot sugar, vanilla and butter with cream in a saucepan over medium heat. Cook stirring until boiling (about 3 minutes)
   
7. Reduce heat to low and simmer 2 minutes. Pour warm sauce over warm cake, cut into wedges and enjoy.
   






Final Comments


If you want to make the cake up to 2 days in advance, store in a foil-lined, airtight container at room temperature