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Sticky date cake with butterscotch sauce

Sticky Date Cake with Butterscotch Sauce

A soft, buttery cake made with sweet dates and topped with warm butterscotch sauce—best served hot with vanilla ice cream and a sprinkle of flaky salt.
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Servings: 16

Equipment

  • 1 9x9 baking dish

Ingredients

For the cake

  • 1 cup pitted dates
  • Hot/boiling water, enough to cover dates
  • 6 tablespons butter softened
  • 3/4 cup brown sugar lightly packed
  • 2 large eggs
  • 1 1/4 cups AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

For the butterscotch sauce

  • 3/4 cup brown sugar
  • 8 tablespoons butter
  • 2/3 cup heavy cream

Instructions

  • Preheat the oven to 350°F (175°C). Grease an 9x9-inch baking pan or line with parchment paper.
  • Place dates in a bowl and cover with hot water. Let soak for 5 minutes, then drain and mash into a paste.
  • In a large bowl, cream together (mix) the butter and brown sugar until light and fluffy.
  • Add the eggs and beat until smooth.
  • Stir in the flour, baking powder, and cinnamon until just combined.
  • Fold in the mashed dates until evenly incorporated.
  • Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake bakes, make the butterscotch sauce: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir until everything is melted and smooth (about 3–4 minutes).
  • Remove the cake from the oven and use a straw or fork to poke holes all over the surface.
  • Pour the warm butterscotch sauce evenly over the cake, letting it soak in.
  • Let rest for 5–10 minutes before serving.
  • Serve hot with vanilla ice cream and a sprinkle of flaky sea salt!
  • To reheat simply microwave a slice for 30 seconds.

Video

Notes

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Recipe slightly adapted from this one