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Sticky date cake with butterscotch sauce

  • 1 hour 20 minutes
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 Plant Based butter, lightly salted

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 Plant Based Butter, 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 Pant Based Butter 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.