Sticky Date Cake
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (8 ounce) package chopped dates
- 1⁄2 cup boiling water
- 1⁄2 cup sugar
- 1⁄4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup butter
- 1 cup firmly packed brown sugar
- 1⁄3 cup heavy whipping cream
directions
- Heat oven to 350°F
- Place dates in medium bowl; add boiling water.
- Set aside.
- Combine sugar and 1/4 cup butter in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour, baking powder and salt.
- Beat until well mixed.
- Stir in date mixture by hand until well mixed.
- Pour batter into greased 9-inch round baking pan. (Batter will be thin.)
- Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
- Poke top of hot cake 10 to 15 times with fork.
- Meanwhile, melt 1/3 cup butter in 1-quart saucepan.
- Add brown sugar and 1/3 cup whipping cream.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
- Boil 1 minute.
- To serve, pour 1/4 cup sauce over top of warm cake.
- Serve cake warm with remaining sauce, if desired.
- TIP: Always use the pan size specified in a recipe. A pan too large will result in a thin, dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe. For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I'd made a Sticky Pudding Dessert many years ago. It was only a few years ago that I'd found out it is from England where I was born, but have spent most of my life in the U.S. I always wanted to make that recipe again. Finally have and it turned out fabulous. The recipe itself is well-constructed. The cake batter was not thin. It was the regular consistency. The cake baked for 40 minutes in a gas oven. I had to pour an additional 1/3 cup of sauce of the cake, leaving 2/3 cup of sauce. That's 32 teaspoons, which is 4 teaspoons of sauce for drizzling on top of each slice. This is a cake I'll be sure to keep. Thank you! And just for the record, that first Sticky Pudding Dessert I'd made in the 1980's was from the Pillsbury Bake-Off Dessert Cookbook, which I didn't keep.
RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com