STICKY DATE CAKE RECIPE RECIPES

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STICKY DATE CAKE RECIPE | LAND O’LAKES



Sticky Date Cake Recipe | Land O’Lakes image

Drizzle this moist cake with a warm caramel sauce as a sweet dessert for guests.

Provided by Land O'Lakes

Categories     Cake    Caramel    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

Cake
1 (8-ounce) package chopped dates
1/2 cup boiling water
1/2 cup sugar
1/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sauce
1/3 cup Land O Lakes® Butter
1 cup firmly packed brown sugar
1/3 cup Land O Lakes® Heavy Whipping Cream

Steps:

  • Heat oven to 350°F.
  • Place dates into bowl; add boiling water. Set aside.
  • Combine sugar and 1/4 cup butter in another bowl; beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in date mixture until well mixed.
  • Pour batter into greased 9-inch round baking pan. (Batter will be thin.) Bake 35-40 minutes or until toothpick inserted in center comes out clean. Poke top of hot cake 10-15 times with fork.
  • Melt 1/3 cup butter in 1-quart saucepan. Add brown sugar and 1/3 cup whipping cream; cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Boil 1 minute.
  • Pour 1/4 cup sauce over top of warm cake. Serve cake warm with remaining sauce, if desired.

Nutrition Facts : Calories 460 calories, FatContent 17 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 75 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 76 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 4 grams

STICKY DATE CAKE | BBC GOOD FOOD

Great for afternoon tea

Provided by anneyoung

Total Time 2 hours 30 minutes

Yield Serves 10

Steps:

  • Preheat the oven to 170C/340F/gas 3. Grease and line 20cm/8inch cake tin
  • Place the raisins, dates, sultanas,and currents into a pan together with the butter, water and condensed milk. Slowly bring to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes
  • Transfer the mixture to a heatproof bowl and set aside to cool
  • Mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl
  • When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared tin
  • Cover the tin with a double layer of baking parchmonet, then bake the cake in the oven for 13/4 hour, or until the cake is springy to touch and a skewer inserted into the middle comes out clean
  • To serve, allow the cake to coll for 10 minutes in the tin before turning out onto a cooling rack

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