Sticky Date Cake
This sticky date cake is so delicious & easy to make. The caramel frosting just tops it off!
Print
Save
Pin
Facebook
Email
Add to Collection
Servings: 12 people
Ingredients
Cake
- 1 1/2 cups dates
- 1 1/2 cups boiling water
- 1 tsp bicarb of soda
- 75 g butter, chopped
- 3/4 cup brown sugar, firmly packed
- 2 eggs
- 1 1/4 cups SR Flour
Caramel Frosting
- 3/4 cup thickened cream
- 150 g jersey caramels
Instructions
Cake
- Grease a 19x30 cm lamington pan or a 20cm round cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- Place the dates, boiling water and bi-carb soda in a bowl and set aside for 5 mins to soften.
- Meanwhile, add the butter and brown sugar into a food processor.
- Beat in eggs, one at a time, until combined.
- When soft, add the dates and blend for 15 seconds until the mixture is smooth and combined.
- Scrape down the sides, then add the flour.
- Blend until all combined. You may need to scrape down the sides again.
- Pour into prepared pan. Cook in a moderate oven 180C for 25 mins, or until cooked when tested. Stand in pan for 5 mins before turning out onto a wire rack to cool.
Caramel Frosting
- Combine the cream and jersey caramels in a medium saucepan.
- Stir over a medium to low heat until caramels are dissolved and mix is smooth.
- Pour into a medium bowl. Cover the surface with cling wrap. Refrigerate until cold.
- Beat with an electric mixer until light and fluffy. Spread frosting over top of cold cake. Cut into squares to serve.
Tried this recipe?Check out Share a pic on Instagram!
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.