Ingredients
Cake
- 8 oz. pitted dates, chopped into small pieces
- 6 oz. boiling water
- 1 tsp. vanilla extract
- 6 oz. self-rising flour
- 1 tsp. baking soda
- 2 extra large eggs, each lightly beaten
- 6 Tbsp. butter, at room temperature (plus extra for greasing)
- 5 oz. dark brown sugar
- 2 Tbsp. black treacle
- 3 1/2 oz. milk
- 1 cup walnut halves, taosted then finely chopped
Sauce
- 6 oz. light brown sugar
- 4 Tbsp. butter, cut into small pieces
- 8 oz. heavy cream (divided)
- 1 Tbsp. black Treacle
- 1 cup walnut halves, toasted then finely chopped
Instructions
- Preheat oven to 325 degrees.
- Grease a 1 1/2 quart pudding basin of an 8 inch square baking dish.
- Put chopped dates in a medium bowl and cover with boiling water. Leave for 20 minutes, until date peces swell and soften. Stir in vanilla, set aside.
- Sift flour and baking soda into large bowl.
- Mix butter and brown sugar using the paddle attachement of a standard mixer on high until creamy, about 5 minutes.
- Lower speed, add eggs individually, mixing throughly after each.
- Add treacle and mix well.
- Add flour in thirds, following each by a third of the milk.
- Mix well and scrape bowl after each addition.
- Fold in the date mixture and nuts.
- Pour batter ino basin or dish, bake for 60-65 minutes in basin or 45-50 minutes if using baking dish – until cake is raised and middle is firm to the touch.
- Let cool for 10 minutesm then invert onto plate if using a basin or leave in baking dish.
- Add sauce and walnuts per insuructions below.
Sauce – prepare while cake is cooling
- In small sauce pan over medium heat, melt butter,sugar and half of the cream.
- Raise the heat slightly until mixture boils, stirring constantly, the add the treacle. Stir well.
- Allow to bubble for 2 minutes.
- Remove from heat, let bubbling subside, then stir in remaining cream.
- Generously drizzle sauce over cake, sprinkle on walnuts and serve.
Description
2013 Date Festival Winner
Rupert Smith, 2nd Place – Dessert
Dark 'n Nutty Date Cake
2013 Date Festival Winner
Rupert Smith, 2nd Place - Dessert
Ingredients
- 8 oz pitted dates, chopped into small pieces
- 6 oz boiling water
- 1 tsp vanilla extract
- 6 oz self-rising flour
- 1 tsp baking soda
- 2 extra large eggs, each lightly beaten
- 6 tbsp butter, at room temperature (plus extra for greasing)
- 5 oz dark brown sugar
- 2 tbsp black treacle
- 3 1/2 oz milk
- 1 cup walnut halves, toasted then finely chopped
- 6 oz light brown sugar
- 4 tbsp butter, cut into small pieces
- 8 oz heavy cream (divided)
- 1 tbsp black Treacle
- 1 cup walnut halves, toasted then finely chopped
Instructions
- Preheat oven to 325 degrees.
- Grease a 1 1/2 quart pudding basin of an 8 inch square baking dish.
- Put chopped dates in a medium bowl and cover with boiling water. Leave for 20 minutes, until date pieces swell and soften. Stir in vanilla, set aside.
- Sift flour and baking soda into large bowl.
- Mix butter and brown sugar using the paddle attachment of a standard mixer on high until creamy, about 5 minutes.
- Lower speed, add eggs individually, mixing throughly after each.
- Add treacle and mix well.
- Add flour in thirds, following each by a third of the milk.
- Mix well and scrape bowl after each addition.
- Fold in the date mixture and nuts.
- Pour batter into basin or dish, bake for 60-65 minutes in basin or 45-50 minutes if using baking dish - until cake is raised and middle is firm to the touch.
- Let cool for 10 minutes then invert onto plate if using a basin or leave in baking dish.
- Add sauce and walnuts per instructions below.
- In small sauce pan over medium heat, melt butter, sugar and half of the cream.
- Raise the heat slightly until mixture boils, stirring constantly, the add the treacle. Stir well.
- Allow to bubble for 2 minutes.
- Remove from heat, let bubbling subside, then stir in remaining cream.
- Generously drizzle sauce over cake, sprinkle on walnuts and serve.
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