best Date Cake with sticky toffee sauce - ideal for Christmas

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Sticky date cake

Spread joy and warmth around with this beautiful cake during this festive time!

The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce make this cake rich, moist, and totally irresistible! I personally feel this is an ideal cake for Christmas time as it gives such warmth and richness to match with the winter weather and the festive atmosphere.

Make this on the previous day, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, triangle cake pieces with a pool of toffee sauce.

Ingredients needed:

Wet dates (de-stoned)250g
Self-raising flour150 g
Brown sugar150 g
Eggs2
Margerine/Cake spread/Butter melted65 g
Bicarb powder1 tsp
Water1 cup
Salt3 pinches
For the toffee sauce
Brown sugar5 tbsp
Margerine or butter3 tbsp
Milk3 tbsp
Salt1 pinch

Let’s make it :

  • Cut the dates into small pieces
  • Place the date pieces and water into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp
  • Switch the flame off and add 1tsp of bicarb and mix well
  • Add sugar and stir until dissolved
  • Next, add margarine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture
  • Add the flour little by a little while mixing gradually
  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly
  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the lining and stab with a skewer in several places

How to make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium
  • Let the sugar turn golden
  • Add butter immediately and give a good stir
  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce
  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes
  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!
  • Drizzle the rest of the toffee sauce over the cake slices and serve
  • Yum! Yum!

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