Sticky date cake with butterscotch sauce

ingredients

• Sticky date cake

  • 3 3/4 cup (600g) coarsely chopped dates
  • 3 cup (750ml) water
  • 2 teaspoon bicarbonate of soda
  • 180 gram butter, softened
  • 2 1/4 cup (450g) firmly packed brown sugar
  • 6 eggs, beaten lightly
  • 3 cup (450g) self-raising flour
  • 1/2 cup (60g) coarsely chopped walnuts
  • 1/2 cup (60g) coarsely chopped pecans

• Butterscotch sauce

  • 2 cup (400g) firmly packed brown sugar
  • 600 millilitre thickened cream
  • 375 gram butter, chopped coarsely

method

• Sticky date cake with butterscotch sauce

  • 1

    Preheat the oven to moderate (180°C/160°C fan-forced). Grease a 25cm x 35cm rectangular baking dish. Line base and sides with baking paper, bringing paper 5cm above edges of dish.

  • 2

    Combine dates and water in a medium saucepan; bring to the boil. Remove from the heat, add soda; stand for 5 minutes. Blend or process until smooth.

  • 3

    Cream butter and sugar in a large bowl with an electric mixer until well combined. Beat in the eggs, one at a time, beating until just combined between each addition. Stir in the sifted flour and date mixture.

  • 4

    Spread into prepared pan; sprinkle evenly with the nuts. Bake in a moderate oven for about 1 hour or until cooked when tested. Stand cake for 10 minutes before turning onto a wire rack.

  • 5

    Meanwhile, to make butterscotch sauce; combine all ingredients in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Simmer, stirring, for 3 minutes.

  • 6

    Brush surface of hot cake with 1/4 cup of butterscotch sauce, then serve with remaining sauce.

notes

This recipe can be made two days ahead. Close to serving, wrap cake in foil and warm through in a moderately slow oven for approximately 20 minutes, or microwave individual servings. Suitable to freeze. Butterscotch sauce suitable to microwave.