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Sticky Date Tray Cake
15m
35m
9-12
Why you’ll love it 😋
Ever wondered what happens when you pour butterscotch sauce into a warm cake? This. This is what happens. Slice it up and watch the table empty faster than you can say 'seconds'.
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Ingredients 🛒
For the cake:
- Dates, pitted and roughly chopped280 g
- Butter, softened80 g
- Brown sugar½ cup
- Eggs2 large
- Plain flour1¼ cups
- Baking powder1½ tsp
- Vanilla extract1 tsp
For the butterscotch sauce:
- Butter70 g
- Brown sugar1 cup
- Thickened cream1½ cups
- Vanilla extract½ tsp
- Vanilla ice creamTo serve
Method ⏲️
A squidgy date sponge baked in a tray, soaked through with warm butterscotch sauce.
Step 1: Soak your dates
Preheat your oven to 180°C and grease and line a 20 cm square cake tin with baking paper. Place your 280 g chopped dates in a large bowl, then pour over 1 cup boiling water. Leave to stand for 10 minutes, then mash well with a fork until thick and sloppy.
Step 2: Make your batter
In a separate bowl, beat 80 g softened butter with ½ cup brown sugar until smooth. Add 2 eggs and 1 tsp vanilla extract and beat until combined. Stir in 1¼ cups plain flour and 1½ tsp baking powder until just incorporated, then fold in your mashed date mixture. Don't overmix.
Step 3: Bake your cake
Pour your batter into the prepared tin and smooth the top. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
Step 4: Make your sauce
While your cake bakes, combine 70 g butter, 1 cup brown sugar, 1½ cups cream, and ½ tsp vanilla extract in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer for 2-3 minutes until slightly thickened.
Step 5: Soak & serve!
As soon as your cake comes out of the oven, poke about 40 holes all over the surface with a skewer. Pour half the warm butterscotch sauce evenly over the top and leave it to soak in for 10 minutes. Slice into squares and serve with the remaining sauce and a scoop of vanilla ice cream. Don't say we didn't warn you about the silence that follows.
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