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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

Nutrition Facts

Energy (kcal)5958 kcal
Energy (kJ)24929 kJ
Protein (g)49.5 g
Carbohydrate incl. fibre (g)720.4 g
Carbohydrate excl. fibre (g)694.5 g
Sugar (g)556.2 g
Fibre (g)25.8 g
Fat (g)338.5 g
Saturated fat (g)194.3 g
Unsaturated fat (g)92.9 g
Monounsaturated fat (g)70.9 g
Polyunsaturated fat (g)22.0 g
Trans fat (g)6.6 g
Cholesterol (mg)1273 mg
Sodium (mg)3725 mg
Salt (g)9.33 g
Vitamin A (IU)6001 IU
Vitamin C (mg)0.7 mg
Calcium (mg)1232 mg
Iron (mg)16.60 mg
Potassium (mg)2811 mg


  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.