Ingredients
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200g pitted dried dates, roughly chopped
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1 teaspoon bicarbonate of soda
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1 cup boiling water
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60g butter, softened
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1/2 cup caster sugar
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2 eggs
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1 1/3 cups self-raising flour
Butterscotch sauce
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1 cup firmly packed brown sugar
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1 cup pure cream
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100g butter, chopped
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.
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2Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.
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3Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.
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4Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.
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5Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.
Source: taste.com.au
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