Ingredients
Cake Recipe
- 220g Self raising flour
- 1 Tea spoon bicarbonate of soda
- 175g Dates (chopped)
- 150ml Boiling water
- 175g Dark brown sugar
- 110g Butter (softened)
- 3 Eggs
- 100g Treacle
- Few drops vanilla essence
Sauce:
- 120ml Cream
- 60g Brown Sugar
- 50g Butter
- Icing:
- 175g Butter (softened )
- 300g Icing Sugar
- 4 table spoons toffee sauce
Method
- Line a 2lb loaf tin with parchment paper
- Heat Oven to 170 degrees C.
- Add the chopped dates to a bowl with bicarbonate of soda and add boiling water. Allow to soak for 15 minutes. Then blitz with a blender.
- In a separate bowl add softened butter and sugar and cream using a mixer. Add the eggs one at a time followed by the flour, vanilla and treacle. Mix until smooth.
- Add the dates mix and fold both mixes together.
- Transfer to a tin and bake for 50 mins to 1 hour until baked.
- Allow cake to cool.
For the sauce:
- Add ingredients to a pot and bring to the boil. Boil for 3 minutes with occasional whisking. Sieve the sauce and allow to cook.
To the make icing:
- Cream the butter with a mixer and slowly add the sieved icing sugar followed by the toffee sauce until all is mixed and light.
Assemble:
- Decorate the cake by spreading or pipping the butter cream on top of cake. Drizzle with remaining toffee sauce. Option is to garnish with chopped roasted walnuts or honey comb.
