10 or more


Average: 3.4 (19 votes)


1½ cups pitted dates, chopped
1/3 tsp bicarb soda
80g butter
1 cup boiling water
1½ cups self-raising flour
¾ cup brown sugar
2 eggs, lightly beaten
1 cup brown sugar
100g butter
¾ cup single cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180 degrees Celcius and line a 20cm square cake tin with baking paper. Place dates, bicarb soda and butter in a bowl, add the boiling water and leave for 5 minutes. Sift the flour into a separate bowl and add sugar. Stir in date mixture and eggs and mix until well combined. Pour mixture into prepared cake tin and bake for 40 minutes or until cooked when tested with a skewer. To make caramel sauce, place all ingredients in a small saucepan over medium heat and stir until combined. Let it simmer for 5 minutes or until thickened slightly. Serve the cake with warm caramel sauce. Serves 10 to 12.