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Have a dessert experience like no other with this homemade sticky date cake, made of actual dates combined with butter, eggs, nuts and more. We amp up the indulgence with a pour of our amazing butterscotch sauce – no words can describe how everything comes together, topped off with a dollop of ice-cold vanilla ice cream. Yum.


  • 3¾ cups (600 g) coarsely chopped dates
  • 3 cups (750 ml) water
  • 2 tsps bicarbonate of soda
  • 180 g butter, softened
  • 2¼ cup (450 g) firmly packed brown sugar
  • 6 eggs, beaten lightly
  • 3 cups (450 g) self-raising flour
  • ½ cup (60 g) coarsely chopped walnuts
  • ½ cup (60 g) coarsely chopped pecans


  • 2 cups (400 g) firmly packed brown sugar
  • 600 ml thickened cream
  • 375 g butter, chopped coarsely

Preheat the oven to moderate (180 C/160 C fan-forced). Grease a 25 cm x 35 cm rectangular baking dish. Line base and sides with baking paper, bringing paper 5 cm above edges of dish.


Combine dates and water in a medium saucepan; bring to the boil. Remove from the heat, add soda; stand for 5 mins. Blend or process until smooth.


Cream butter and sugar in a large bowl with an electric mixer until well combined. Beat in the eggs, one at a time, beating until just combined between each addition. Stir in the sifted flour and date mixture.


Spread into prepared pan; sprinkle evenly with the nuts. Bake in a moderate oven for about 1 hr or until cooked when tested. Stand cake for 10 mins before turning onto a wire rack.


Meanwhile, to make butterscotch sauce; combine all ingredients in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Simmer, stirring, for 3 mins.


Brush surface of hot cake with ¼ cup of butterscotch sauce, then serve with remaining sauce.

TIP This recipe can be made two days ahead. Close to serving, wrap cake in foil and warm through in a moderately slow oven for approximately 20 mins, or microwave individual servings. Suitable to freeze. Butterscotch sauce suitable to microwave.

Photo: bauersyndication.com.au

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