Sticky Date Cake
HB-10109 · Hand-built original · American
A moist date cake soaked after baking with a warm butter and brown-sugar toffee sauce, served in slices with more sauce poured over.
AmericanDessert1 hr 30 min9 slices562 kcalVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:9quantities adjust to match
Ingredients
- CAKE:
- 8 ounces Medjool dates, chopped
- 1 cup boiling milk
- 1 teaspoon baking soda
- 7 tablespoons unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- TOFFEE SAUCE:
- 1/3 cup unsalted butter
- 1 cups heavy cream
- 3/4 cup brown sugar
- pinch of salt
- 1 teaspoon vanilla extract
Method
- Heat the oven to 350°F. Soak the chopped dates in the boiling milk with the baking soda for 10 minutes until softened, then mash them into a paste.
- Whisk the date paste with the softened butter, brown sugar, eggs and vanilla until smooth, then fold in the flour, baking powder and salt to a thick batter.
- Line an 8-inch square or round pan with parchment or butter it, add the batter, and bake about 35 minutes until a toothpick from the centre comes out clean.
- Simmer the toffee sauce — butter, cream, brown sugar, salt and vanilla — in a small pan over medium heat for 3 to 4 minutes until thickened.
- Cool the cake 15 minutes, poke holes all over the top, and pour over a generous amount of sauce. Let it soak for 30 minutes.
- Cut the cake into slices and serve each one with more warm toffee sauce spooned over the top.
Prep: 30 min · Cook: 45 min · Total: 1 h 30 min
Nutrition (per serving, where published)
562 kcalCalories
5.3 gProtein
65.1 gCarbs
33.1 gFat
22 gSaturates
2.8 gFibre
48.3 gSugars
376 mgSodium
113 mgCholesterol
354 mgPotassium
109 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data