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–+ servings
4.99 from 177 votes

Sticky Date Cake

closeup of sticky date pudding cake
This cake is so moist, packed with dates, topped with nuts and soaked in a silky smooth butterscotch sauce!
Serves 10 slices
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
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Ingredients

  • 10 oz Natural Delights Medjool Dates (No pits, or stems), chopped about 15 dates
  • 1 tsp Baking Soda
  • 1 cup Boiling Water
  • 1/4 cup Brown Sugar light or dark
  • 6 tbsp Unsalted Butter, softened
  • 2 Eggs
  • 1 tsp Vanilla Flavor
  • 1 1/4 cup All-Purpose Flour
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1 cup Walnuts or Pecans, chopped as topping

Butterscotch Sauce

  • 1 stick Unsalted Butter
  • 1 cup Brown sugar
  • 1 cup Heavy Cream
  • 1 tsp Vanilla
  • 1/4 tsp Table salt

Instructions

  • Grab a bowl and add the chopped dates to it. Sprinkle with the baking soda and add the boiling water to the dates. Set this aside for 15 min. Then, grab a potato masher and mash the dates with its water until it resembles mush.
  • Next, in a bowl or kitchenaid with a paddle attachment; add the butter and sugar. Cream the two together either with an electric beater or the kitchenaid with the paddle attachment.
  • Add the eggs and vanilla to this and mix it together.
  • Then, add the flour, ground cinnamon, ground ginger, and baking powder. Mix again.
  • Add in the date mixture a little at a time to the batter and mix everything together into a nice cake batter.
  • Grease an 8inch round baking pan and place parchment paper into it as well to avoid the cake sticking.
  • Pour the cake batter and spread evenly. Top with the nuts all over the surface area. Bake at 350 F for 45 minutes until baked through. Depending what size pan you use, baking time can vary.
  • In the meantime, make the butterscotch sauce by first melting the butter in a saucepan then adding the sugar to the butter. Lastly, add the cream, salt, vanilla to the pan. Stir together and let this come to a boil for about 4 minutes stirring every now and then. Let this cool and it will thicken as it cools.
  • Once the cake comes out of the oven, with a skewer or toothpick; poke small holes into the top of the cake. Drizzle half the butterscotch sauce all over the top and let it soak into the cake. *See notes below.
  • Allow cake to cool then slice into the cake. Drizzle each slice with more butterscotch and a scoop of ice cream! Enjoy!

Notes

Note: the amount of butterscotch sauce made leaves you with extra for individual servings. I would just use half the sauce to coat the cake. The rest can be enjoyed with ice cream or, if anyone prefers, an extra drizzle. Serve extra on the side.
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