Sticky Date Cake is one of the most decadent desserts out there. It has both dates and brown sugar for the sweetness element and turns out super moist with a beautiful caramelized, brown color and taste. This cake goes...

Sticky Date Cake is one of the most decadent desserts out there. It has both dates and brown sugar for the sweetness element and turns out super moist with a beautiful caramelized, brown color and taste. This cake goes wonderfully with any kind of hot beverage like tea, coffee or traditional Arabic kahwa, topped with butterscotch sauce and walnuts.

Recipe at a Glance

For the Cake/ Pudding

Dates– Any soft variety such as Mejdool or Sukari, pitted

Baking Soda–  Always check for expiry

Boiling Water -for tenderizing the dates

Brown Sugar – light or dark, skip if you are looking for sugar free version, because dates will add enough sweetness

Butter- Room temperature, unsalted

Eggs– 2

Flour- All- purpose flour, maida

Baking powder–  Always check for expiry

For the Butterscotch Sauce

Brown Sugar

Whipping Cream , heavy, with atleast 35% fat

Butter – unsalted

Vanilla- Extract or Essence

Step by Step Process

For the Cake/ Pudding

1- Preheat the oven at 350 F.

2- Grease and flour an 8 inch square cake pan. You can also use a cupcake/muffin tin for individual puddings. Grease and flour as usual.

3- Place dates in a bowl, sprinkle baking soda and pour boiling water.

4- After 10 minutes, mash roughly with the back of the fork.

5- Cream butter and sugar.

6- Add in eggs one by one.

7- Sift in flour and baking powder and beat until mixed.

8- Add in date mixture until incorporated.

9- Use very low speed if using a hand mixer or use spatula after you have added flour.

10- Pour in a cupcake/muffin tray or large cake pan. For individual, bake for 18-20 minutes until done and for big cake 25-30 minutes. The skewer should come out clean when tested from the center.

11- Poke holes and pour half of butterscotch sauce.

12- Cool slightly and serve with remaining sauce and ice cream/whipped cream.

For the Butterscotch Sauce

1- Place all the ingredients in a saucepan, heat until boiling.

2- Cool slightly before using.

FAQs

Can I make a vegan or gluten-free version of sticky date cake?

You can, replace the flour with gluten free or almond flour.

Can I freeze sticky date cake?

You can freeze the sticky date cake and sauce separately. When you want to serve, thaw it a night before in fridge before bringing it to room temperature.

Serving Suggestions

This cake goes wonderfully with any kind of hot beverage like tea, coffee or traditional Arabic kahwa. It tastes perfect with butterscotch sauce, topped with nuts of your choice.

Alternatively, you can serve this cake slightly warmed with a dollop of whipped cream or a scoop of ice cream.

Substitutions and Variations

A few variations that can be done in the cake is using whole-wheat flour in place of all-purpose flour. Also, this cake can be tried with dried figs of prunes for a different flavor profile.

Storage and Make Ahead

You can easily make ahead this cake and serve it the next day. Make sure you completely wrap it well before placing it in the refrigerator. It can be kept outside for a day.

Related Recipes

If you are a dates fan, you can try out these date cookies Maa’moul or these Date Energy Balls.

Yield: 1 8 inches square cake

Sticky Date Cake

Print

Sticky Date Cake is one of the most decadent desserts out there. It has both dates and brown sugar for the sweetness element and turns out super moist with a beautiful caramelized, brown color and taste.

Prep Time 45 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

For the Cake/ Pudding:

280 grams Pitted Soft Dates 1 teaspoon Baking soda 250 grams/ 1 cup Boiling water 40 grams/ ¼ cup Brown sugar 80 grams/ 6 tablespoons Unsalted soft Butter 2 Eggs 185 grams/ 1 ¼ cups Flour 1 ½ teaspoons Baking powder

For the Butterscotch Sauce:

80 grams/ ½ cup Brown sugar 110 grams/ ½ cup Whipping cream 2 tablespoons Butter ½ teaspoon Vanilla

Instructions

For the Cake/ Pudding:

Preheat the oven at 350 F.Grease and flour an 8 inch square cake pan. You can also use a cupcake/ muffin tin for individual puddings. Grease and flour as usual.Place dates in a bow, sprinkle baking soda and pour boiling water.After 10 minutes, mash roughly with the back of the fork.Cream butter and sugar.Add in eggs one by one.Sift in flour and baking powder and beat until mixed.Add in date mixture until incorporated.Use very low speed if using a hand mixer or use spatula after you have added flour.Pour in a cupcake/muffin tray or large cake pan. For individual, bake for 18-20 minutes until done and for big cake 25-30 minutes. The skewer should come out clean when tested from the center.Poke holes and pour half of butterscotch sauce.Cool slightly and serve with remaining sauce and ice cream/whipped cream.

For the Butterscotch Sauce:

Place all the ingredients in a saucepan, heat until boiling.Cool slightly before using.

Notes

You can substitute the flour with almond or gluten free for celiac and wholewheat to make it refined flour free.

Did you make this recipe?

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© Nadia

Category: Cakes & Cheesecakes

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