A classic dessert, this wonderfully sweet and sticky date cake is beautifully topped with a rich butterscotch sauce for the ultimate indulgence.
McKenzie’s Foods is passionate about providing essential ingredients to create precious food memories to savour with family and friends. As the world moves faster, there’s pleasure to be found in simple and delicious home cooking, where food is made from scratch and with love.
Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish.
They have 16 other delicious Christmas recipes in their FREE eBook on their website called Very Merry Baking: https://www.mckenziesfoods.
Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm cake pans.
Combine dates and water in a small saucepan, bring to a boil. Remove from heat, stir in bi-carb and set aside.
Place butter and sugar in the bowl of an electric mixer, beat until pale and creamy. Add eggs one at a time, ensuring well combined before adding the next. Fold in the flour and cinnamon, with the date mixture, mixing until the batter is smooth. Pour batter evenly between prepared pans and bake for 35 minutes, or until cake springs back when gently pressed. Allow to cool for 10 minutes, before removing to a wire rack to cool completely.
Meanwhile, for the sauce, combine sugar, cream and butter in a small saucepan. Bring to a boil, reduce heat to a simmer for 3-4 minutes. Remove from heat and set aside to cool.
Whip cream until soft peaks form, add mascarpone, continue mixing until mixture thickens.
For serving; cut each cake in half horizontally, place one layer on a serving plate, dollop on ¼ of the cream mixture and drizzle with some of the butterscotch sauce. Top with another layer of cake and continue until the final cake layer is on top. Dollop remaining cream on top and drizzle with more butterscotch sauce.
Ingredients
Directions
Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm cake pans.
Combine dates and water in a small saucepan, bring to a boil. Remove from heat, stir in bi-carb and set aside.
Place butter and sugar in the bowl of an electric mixer, beat until pale and creamy. Add eggs one at a time, ensuring well combined before adding the next. Fold in the flour and cinnamon, with the date mixture, mixing until the batter is smooth. Pour batter evenly between prepared pans and bake for 35 minutes, or until cake springs back when gently pressed. Allow to cool for 10 minutes, before removing to a wire rack to cool completely.
Meanwhile, for the sauce, combine sugar, cream and butter in a small saucepan. Bring to a boil, reduce heat to a simmer for 3-4 minutes. Remove from heat and set aside to cool.
Whip cream until soft peaks form, add mascarpone, continue mixing until mixture thickens.
For serving; cut each cake in half horizontally, place one layer on a serving plate, dollop on ¼ of the cream mixture and drizzle with some of the butterscotch sauce. Top with another layer of cake and continue until the final cake layer is on top. Dollop remaining cream on top and drizzle with more butterscotch sauce.
In the mood for ice cream? Check out this Fruit Mince Ice Cream!
