Sticky Date Cake

Name: Sticky Date Cake
Ingredients: None None Sticky date cake; 2 oz chopped seedless dates; 1/4 cup water; 1 tsp baking soda; 6 tbsp butter, chopped; 1/2 cup brown sugar; 3 None large eggs, beaten lightly; 2/3 cup self-rising flour; 2 oz chopped pecans or walnuts; 1 1/4 cups cream; 2/3 cup brown sugar; 6 tbsp butter, chopped, at room temperature; 1 tbsp brandy; None None whipped or ice cream, to serve

14 ingredients

2 steps

Ingredients

None None Sticky date cake
2 oz chopped seedless dates
1/4 cup water
1 tsp baking soda
6 tbsp butter, chopped
1/2 cup brown sugar
3 None large eggs, beaten lightly
2/3 cup self-rising flour
2 oz chopped pecans or walnuts
1 1/4 cups cream
2/3 cup brown sugar
6 tbsp butter, chopped, at room temperature
1 tbsp brandy
None None whipped or ice cream, to serve

Directions

1

Lightly grease and line the base of a 9 inch round microwave-safe cake pan. For the pudding, combine dates, water and baking soda in a microwave-safe bowl. Cook in microwave on high power for 4 mins or until boiling. Let stand for 5 mins. Meanwhile, in a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one a time, beating well after each addition. Fold in flour, then date mixture and pecans. Pour into prepared pan. Microwave on medium power for 17 mins or until a skewer inserted into center comes out clean and dry. Cool for 5 mins.
2

For the butterscotch sauce, combine cream, sugar and butter in a microwave safe bowl. Microwave on medium-high power for 3 mins, stirring once. Blend in brandy. Drizzle sauce over pudding and serve with the whipped or ice cream.