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Sticky date cake with butterscotch sauce

recipe image Sticky date cake with butterscotch sauce


  • 250 grams pitted dried dates
  • 375 ml water
  • 1 tsp bicarbonate of soda
  • 1/2 cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/3 cup self-raising flour, sifted
  • 60 grams pecans coarsely chopped
  • 1 1/4 cup firmly packed brown sugar
  • 300 ml thickened cream
  • 100 grams Flora Original

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 180˚C/160˚C fan-forced. Grease and line a 20cm round cake pan.
  2. Combine the dates and water in a medium saucepan. Bring to boil, then remove from heat. Stir in the soda and stand for 5 minutes.
  3. Beat the Flora Original, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Stir in the date mixture and flour.
  4. Pour into the prepared pan and sprinkle with the pecans. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to cool.
  5. To make the butterscotch sauce, place the sugar, cream and Flora Original in a medium saucepan over medium heat, stirring until melted and combined. Bring to the boil, reduce heat to low and simmer for 3 minutes without stirring
  6. Serve the cake with warm butterscotch sauce and whipped cream if desired.