Sticky Date Bundt Cake With Butterscotch Sauce
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 60 minute
- 375g/13ozs. pitted dates, chopped up (ideally in a food processor)
- 1.5 cups boiling water
- 1.5 teaspoons bicarb
- 190g/6.7ozs. butter, softened, in cubes
- 3/4 cup brown sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 2 1/4 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon ground ginger
- Pinch salt
For icing
- 1/2 cup brown sugar
- 50g/1.7ozs butter
- 2 tablespoons cream
- 120g/4ozs icing or confectioners sugar
Step 1 - Preheat oven to 170C/340F. Butter and flour a 10 cup capacity bundt tin making sure to get in all the crevices. In a bowl or a saucepan place the dates, boiling water, bicarb and butter and stir to combine and break up the dates. Allow to cool for 10 minutes.
Step 2 - Then whisk in the eggs, one at a time making sure they are mixed in well between additions and stir in the sugar and vanilla.
Step 3 - Place the flour, baking powder, ground ginger and salt in a large bowl and whisk to distribute. Then pour a quarter or so of the egg mixture into the flour combining with a spatula gradually adding more. I find that this lessens the lumps rather than vice versa and adding flour to the egg mixture. Pour into the prepared tin and bake for 40 minutes. Allow to cool completely in the tin.
Step 4 - Melt the butter, sugar and cream in a saucepan. Turn heat off and sift in the icing sugar and stir. Use straight away as it will firm up quickly.